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Shop the Sale: Avocado BLT


Avocado BLTPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

When you have a hungry horde to feed, it doesn’t get easier – or more satisfying – than an Avocado BLT. Perfect for lunches or a quick and easy dinner, these gourmet-style sandwiches are guaranteed to please even the biggest appetites. Ready in 30 minutes or less and filled with the healthy goodness of avocado, tomato and fresh basil, these toasties are so tasty you may want to cook up an extra batch. Plus, with John Morrell Bacon on sale all this week, you can stock up on your favorite bacon.

Ingredients
8 slices thick-cut bacon, halved
2 large ripe avocados, pitted
2 Tbs fresh basil, chopped
1 Tbs mayonnaise
1/2 Tbs garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
8 slices good bread
1 medium tomato, cut into 8 slices
4 romaine lettuce leaves

Instructions
Cook bacon in large skillet over medium heat until crisp, about 5 to 10 minutes. Transfer to paper towel-lined plate. Mash avocados in medium bowl. Stir in basil, mayonnaise, garlic, salt and pepper. Set aside.

Toast bread. Spread about 2 tablespoons of avocado mixture on one side of 4 toast slices. Top each with 4 bacon pieces, 2 tomato slices and 1 lettuce leaf. Top with remaining toast slices.

Calories Per Serving: 367, Fat: 27 g (6 g Saturated Fat), Cholesterol: 15 mg, Sodium: 640 mg, Carbohydrates: 30 g, Fiber: 13 g, Protein: 11 g

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Chef Tips

Why You Should ‘Ave and Avo
While there are definitely fats you should avoid, the monounsaturated fat found in avocado is not one of them. Monounsaturated fat helps protect against heart disease and lowers blood pressure. Avocadoes also have more soluble fiber than any other fruit, plus they contain a host of minerals such as iron, copper, potassium and folate. They’re also a rich source of vitamin E and carotenes, however, they are high in calories, so moderation is definitely key.

Not Your Ordinary Sandwich
Everything is better with bacon. Even the most basic sandwiches become a more dressed up version with a couple slices of crispy bacon. So imagine what you can do when you take your favorite sandwich up a notch with some gourmet touches. Like mozzarella and bacon on French bread or a grilled Panini with pesto, bacon, cheese and caramelized onions. And why not turn it up for breakfast too, with a crusty baguette filled with bacon, eggs, spinach, tomato and onion for a crunchy, flavor-packed start to your day.



Product Talk: USA Porcelain Grill Pan


USA Porcelain Grill PanOne of the products that has transformed my grilling game is the USA Porcelain Grill Pan available at Brookshire’s.

I love grilling veggies, and this lightweight pan is the perfect vessel for chargrilling your veggies without losing them all down the grill grates.

The USA Porcelain Grill Pan is coated with a nonstick surface, but I do like to give it a spritz of nonstick cooking spray or brush it with some extra virgin olive oil before putting my vegetables inside just to make clean-up easier. You can even use an herb-infused oil for some extra flavor.

The handles on this pan make it easy to maneuver around the grill because you might want to start it on the bottom over direct heat to get a good sear on your veggies, and then move it to the top rack to slow-cook something that takes longer – like potatoes or Brussels sprouts. Don’t forget to use hot pads or tongs because this pan will heat up to cook your food at optimal grilling temperature.

I use my USA Porcelain Grill Pan for all kinds of vegetables, but I also use it for stuffed jalapeños, scallops, shrimp, sausage rounds (because I love that seared grill char on all sides), sliced peaches, strawberries and tender fish fillets. Use your USA Porcelain Grill Pan with any of the ShortCuts available in Brookshire’s Produce Department.

Clean-up is easy with the USA Porcelain Grill Pan. You just wash it with hot, soapy water in the sink, and it’s ready for next time.

Easy Grilled Veggies

Ingredients:
1 zucchini, diced
1 yellow squash, diced
1 pint cherry tomatoes
1 large yellow onion, quartered
1 pkg ShortCuts Assorted Bell Peppers and Onions
8 oz mushrooms, cleaned and stems removed
1/2 lb green beans, ends removed and halved
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp pepper
fresh dill sprigs

Directions:
Combine all vegetables in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Toss gently to coat.

Prepare grill to medium-high heat.

Spritz USA Porcelain Grill Pan with nonstick cooking spray or wipe with olive oil. Place vegetables in grill pan, and add sprigs of fresh dill.

Place on the grill on direct heat. Grill, stirring occasionally, until vegetables begin to char, about 15 minutes.

Grill until desired doneness, stirring occasionally. Remove from grill with hot pads. Serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 196, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 607 mg, Carbohydrates: 22 g, Fiber: 7 g, Sugar: 12 g, Protein: 6 g.

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Shop The Sale: Jalapeño & Cheese Stuffed Pork Tenderloin


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

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

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

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

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

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

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

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

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

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Chef Tips

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

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



Dine In: Shaved Brussels Sprouts with Bacon and Parmesan


Shaved Brussels Sprouts with Bacon and ParmesanRecently, we went out to dinner, and I ordered the Brussels sprouts as a side dish to my filet mignon.

I should have read the menu more closely, but I didn’t have my glasses with me. It was dusky in the restaurant, and I was starving after an hour-long wait. I almost didn’t care if I had to go pick the Brussels sprouts myself.

However, I was surprised that they came shaved. After I tasted them, though, the surprise became a pleasant surprise.

Shaving the Brussels sprouts takes away the sometimes arduous task of chewing the fibrous vegetable, which is related to the cabbage. You still get all the delicious taste but with much less of the work.

TIP: You can sauté the Brussels sprouts with the bacon, but try roasting them to develop the flavor of both components of this dish.

Shaved Brussels Sprouts with Bacon and Parmesan

Ingredients:
1 lb Brussels sprouts, stems and tough outer leaves removed
3 slices bacon, chopped
1 Tbs extra virgin olive oil
1 tsp balsamic vinegar
sea salt and pepper, to taste
2 oz parmesan, shaved

Directions:
Julienne or finely chop the Brussels sprouts. Mix with chopped bacon, and drizzle with olive oil and balsamic. Toss to coat. Preheat oven to 400° F.

Spread the Brussels sprouts and bacon mixture onto a baking sheet. Roast for 25 minutes, stirring occasionally, until browned and beginning to crisp. Remove from oven. Sprinkle with shaved parmesan and serve immediately.

Serves 4 (as a side dish)

Nutritional Information: Calories Per Serving: 240, Fat: 16 g (6 g Saturated Fat), Cholesterol: 34 mg, Sodium: 651 mg, Carbohydrates: 11 g, Fiber: 4 g, Sugar: 3 g, Protein: 16 g.

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Shop the Sale: Rosemary Chicken Skewers


Rosemary Chicken SkewersPrep Time: 1 hour 20 mins
Cook Time: 10 mins
Serves: 4

Perfect for a BBQ with family and friends or an easy dinner, these light and tasty Rosemary Chicken Skewers are sure to impress. Tip: don’t forget to build in a full hour for marinating before cooking. Serve with couscous and salad for a healthy weeknight meal or go all in with a full cookout for special events. Whatever the occasion, be sure to take advantage of Brookshire’s Boneless Skinless Chicken Breasts on sale this week!

Ingredients
4 to 6 boneless chicken breasts (about 1 1/2 lbs), skin on or off
1/4 cup dry white wine
2 Tbs olive oil, plus more for grill grates
2 Tbs rosemary, freshly chopped
1 tsp freshly ground black pepper
Metal or wooden skewers
Cherry tomatoes
Pineapple chunks
Red onion chunks
1 Tbs kosher salt

Instructions
Cut chicken into 1 1/2-inch pieces; place in bowl. Mix with wine, oil, rosemary and pepper. Cover and set aside to marinate in refrigerator for 1 hour. Remove chicken pieces from marinade, reserving marinade. Thread chicken, tomatoes, pineapple and onion onto skewers; season generously with kosher salt.

Preheat grill for direct high heat. Brush grill grates with olive oil. Place chicken skewers on grill. Cook for 8 to 10 minutes, about 4 to 5 minutes per side. Place on platter, and cover with foil to allow chicken to rest for 5 minutes. Plate skewers, and serve immediately.

Calories Per Serving: 402, Fat: 20 g (5 g Saturated Fat), Cholesterol: 151 mg, Sodium: 1892 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 49 g.

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

Chef Tips

Skewer It
While Shish Kebabs made with lamb, beef or chicken and vegetables are probably the most well-known skewered food, there is pretty much a kebab-style concoction for any flavor. For an Asian inspired meal there’s Thai, Indonesian or Malaysian Satay, or you could try Portugese Espetadas or Indian Bundu Khan. For a healthy dessert, try Fruit Skewers with fruits like pineapple, melon, berries and grapes.

Proper Chicken Storage
Raw chicken can be refrigerated for several days, but for any longer period of time it should be frozen. Cooked chicken can last in the refrigerator for 3-4 days either tightly wrapped or in an airtight container. Be sure to cool and then refrigerate cooked chicken as soon as possible and discard any chicken that has spent more than two hours at room temperature. Leftovers may also be frozen for up to three or four months.



Dine In: Cowboy Butter


My co-workers welcome me back to the office on Monday mornings with the same greeting, “What did you grill this weekend?”

The joke has become that it’s usually meat with a side of meat.

It’s just a joke, sort of.

We do grill pretty much every weekend. While I try to include a wide variety of proteins and I really make an effort to get creative with grilled side dishes and vegetables, we do eat a lot of meat. We also do a lot of surf and turf, since I prefer seafood while my boyfriend is a carnivore through and through.

When I do want the ultimate indulgence, steak with cowboy butter is the way to go. This cowboy butter is actually amazing on any kind of red meat, seafood (I have to try it on lobster tail!), chicken or pork (yes, so pretty much anything).

Serve it as a warm side to your grilled meats, and it’s even delicious for crusty bread or cornbread.

Tip: This Cowboy Butter can be made ahead. Just keep it refrigerated. Reheat and melt when it’s time to serve.

Cowboy Butter

Ingredients:
1 cup butter, melted
juice of 1/2 lemon
2 cloves garlic, minced
1 small shallot, minced
2 Tbs Dijon mustard
1 Tbs prepared horseradish
pinch of cayenne pepper
1/4 tsp paprika
2 Tbs parsley, freshly chopped
1 Tbs chives, freshly chopped
2 tsp thyme, minced
kosher salt and freshly ground black pepper, to taste

Directions:
In a bowl, whisk butter, lemon juice, garlic, shallots, mustard, horseradish, cayenne and paprika. Add parsley, chives and thyme. Add salt and pepper to taste. Keep warm until ready to serve.

Serves 4

Nutritional Information: Calories Per Serving: 430, Fat: 47 g (29 g Saturated Fat), Cholesterol: 122 mg, Sodium: 430 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 2 g, Protein: 1 g.

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Posted in: Cooking, Dine In


Shop the Sale: ONE-PAN ROAST CHICKEN


Prep Time: 15 mins
Cook Time: 45 mins
Serves: 2

We all love roast chicken dinners, but who has time on weeknights for the full spread? Now you can have your roast and eat it too, with this time saving One-Pan Roasted Chicken recipe. It’s ready in an hour and with only one pan to worry about, cleanup will take next to no time. And in case you need another reason to try it this week, Brookshire’s Drumsticks and Thighs are on sale now!

Ingredients
Olive oil or olive oil spray, for greasing pan
2 russet potatoes
1 lb Brussels sprouts, cleaned, trimmed and cut in half
1 Tbs olive oil
Salt and pepper
1 small lemon, thinly sliced
5 cloves garlic, very roughly chopped (bigger pieces or slices)
2 tsp thyme, chopped
4 chicken thighs, bone-in and skin on

Instructions
Preheat oven to 400° F. Brush or spray sheet pan with olive oil. Using mandolin, slice potatoes into rounds, leaving skins on. If cutting with knife, remember that thinner is better, about 1/8-inch thick. Toss Brussels sprouts with 1 tablespoon olive oil. Set aside.

Lay potatoes down on greased sheet pan, just slightly overlapping. Sprinkle with salt and pepper. Scatter lemon slices, garlic and thyme around potatoes. Pat chicken dry; generously salt and pepper both sides. Place over potatoes. Place in middle oven rack for 20 minutes.

Remove pan from oven and spread Brussels sprouts over chicken. Return to oven for 20 more minutes. Check for doneness. Spoon pan juices over chicken, sprouts and potatoes. Continue cooking for 5 minutes, or broil for just a couple minutes.

Calories Per Serving: 574, Fat: 20 g (5.7 g Saturated Fat), Cholesterol: 115 mg, Sodium: 176 mg, Carbohydrates: 60 g, Fiber: 15 g, Protein: 43 g.

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

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

Chef Tips

Thigh VS Breast
Let’s be honest, we all know chicken breast is healthier than thigh, but it’s just not as tasty. A 3-oz serving of roasted chicken thigh (without skin) clocks in at 180 calories and 10 grams of fat while the same amount of skinless, roasted chicken breast has 140 calories and only 5 grams of fat. But here’s the good news: even though thigh has double the fat, only 2 grams of the extra fat are the unhealthy saturated variety. Plus, thighs provide more micronutrients than breast. So go on, enjoy that chicken thigh!

Safe Handling
Chicken is delicious, but food poisoning isn’t, so follow some simple rules to reduce your chance of foodborne illness when handling raw poultry. 1. Wash your hands before and after handling, and be sure to thoroughly clean all cutting boards and utensils immediately after use. 2. Avoid contaminating other foods by using separate cutting boards and knives for raw meats. 3. Cook to an internal temperature of at least 165 degrees.

 



Dine In: Asian Cucumber Salad


Asian Cucumber SaladCucumbers are so refreshing for summertime, and even super simple to grow in your very own garden or planter if you were so inclined.

Cucumber salads are wonderful side dishes for grilling and for cookouts, especially this Asian version, which doesn’t have anything in it that would spoil if it sat outside at a picnic or barbecue. It would be a great accompaniment to a Father’s Day meal this weekend as well.

This would also be tasty with shredded carrots.

Asian Cucumber Salad

Ingredients:
6 seedless cucumbers
1/4 small red onion
2 Tbs white wine vinegar
2 Tbs sesame seed oil
2 Tbs fresh cilantro, finely chopped
1 tsp salt
1/2 tsp red pepper flakes
1 tsp black sesame seeds, plus more for garnish

Directions:
Slice cucumbers thinly using a mandoline or very sharp knife, and place into a medium bowl. Add red onion.

In another bowl, whisk the rest of the ingredients for the dressing. Pour over the cucumbers and onions. Toss gently to combine. Garnish with additional sesame seeds and fresh cilantro. Chill slightly and serve.

Serves 4 to 6 (as a side dish)

Nutritional Information: Calories Per Serving: 110, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 473 mg, Carbohydrates: 14 g, Fiber: 8 g, Sugar: 36 g, Protein: 3 g.

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Shop the Sale: CONFETTI CAKE BALLS


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Figure 5

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

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

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

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

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

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

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

Chef Tips

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

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

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


Healthy Living: Grilled Chicken Thighs with Chimichurri Sauce


Two of my favorite healthy things are chicken thighs and chimichurri sauce.

But wait, you might said, chicken thighs are a dark meat, aren’t they higher in fat? Well yes, just a little, but they’re also higher in flavor and if you’re not eating them fried, then go for the extra flavor, I say. They’re still a lean meat and pack far more flavor into a smaller portion than any other piece of the chicken, in my opinion. The chicken thigh is great on the grill and stands up well to the bold flavors of  chimichurri sauce.

Chimichurri sauce is from Argentina and is like a garden on your plate. Full of fresh, bright, bold flavors, it’s simple to make and full of antioxidants and vitamins and minerals. It’s all fresh, farm-to-table and just seeps into the chicken and makes it tender, juicy and even more flavorful.

Chimichurri is a great go-to summer staple as it’s also delicious on a grilled flank steak.

Grilled Chicken Thighs with Chimichurri Sauce

Ingredients:
For the chimichurri sauce:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup fresh basil, packed
4 garlic cloves
2 Tbs lemon juice
2 Tbs onion, diced
2 Tbs red wine vinegar
2 tsp dried oregano
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 cup olive oil
12 medium, boneless, skinless chicken thighs

Directions:
For the chimichurri sauce:

In the bowl of a food processor, add all the sauce ingredients except the olive oil. Pulse and slowly stream in the olive oil until desired consistency. The chimichurri should have good body to it and should not be too smooth.

For the chicken:
Place the chicken in a large zipper-locked bag and add three quarters of the chimichurri sauce to the bag. Squeeze out excess air before sealing the bag. Gently toss to coat the chicken well. Refrigerate overnight for best results (or at least three hours).

When ready to cook, heat the grill to medium-high heat. Lightly oil the grill grates or spray with nonstick cooking spray. Place the chicken thighs on the grill an inch or two apart. Grill the thighs for 5-6 minutes each side, flipping only once, until the internal temperature is 165 degrees F. Serve immediately with the reserved chimichurri sauce for topping.

Nutritional Information: Calories Per Serving: 356, Fat: 19 g (4 g Saturated Fat), Cholesterol: 130 mg, Sodium: 227 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 43 g.

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



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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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