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Shop the Sale: Eggs-In-a-Hole Bacon Grilled Cheese Sandwich


Eggs-In-a-Hole Bacon Grilled Cheese SandwichPrep Time: 10 mins
Cook Time: 20 mins
Serves: 2

While this might not be our healthiest grilled sandwich ever, it may just be one of our tastiest. With thick cut bacon, eggs and cheese on fresh sourdough bread, it really doesn’t get better than this for a decadent breakfast or brunch. And with our Buy One Get One For A Penny deal on Hormel Black Label Bacon, there’s never been a better time to break out the skillet.

Ingredients
4 slices thick-cut bacon
2-inch cookie cutter
4 (3/4-inch thick) slices sourdough or country-style bread
4 large eggs
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tbs unsalted butter, divided
4 slices cheddar cheese
Hot sauce

Instructions
Cook bacon in large skillet over medium heat until browned and crisp, turning halfway through cooking time. Use cookie cutter to punch out circle in center of each bread slice. Transfer bacon to cutting board; cut in half crosswise. Carefully, pour half of bacon drippings into small bowl. Place 2 bread slices in skillet. Cook over medium-high heat until bottom sides are golden-brown, about 3 minutes.

Crack 1 egg into each hole in bread (some of the white may pool on top of bread). Cover and let cook for about 4 minutes. Season eggs with salt and pepper; cook until underside is set. Add 1 tablespoon butter to skillet; swirl skillet to distribute butter around bread. Carefully, flip bread again. Top 1 slice with half of cheese. Remove pan from heat; let sit for about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich, and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, cheese and hot sauce to make another sandwich.

Calories Per Serving: 786, Fat: 51 g (26 g Saturated Fat), Cholesterol: 487 mg, Sodium: 1617 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 43 g.

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Chef Tips

A Little Bacon History
You’ll be “bringing home the bacon” – literally – this week with Buy One Get One For A Penny deal on Hormel Black Label Bacon, but did you know that the original term had nothing to do with making money? There is some debate over whether it started in England during the 1500’s with the sport of catching a greased pig at county fairs where the winner took the pig home, or if it indeed had already been around for hundreds of years. While the greased pig contest story seems plausible, the older story is the more interesting. Dating back to the 1100’s in Essex, England, a church awarded a side of bacon to any man who could honestly state that he had not argued with his wife for a year – and one day – thereby “bringing home the bacon”. Wherever it stems from, we’re just happy to bring it home to our modern refrigerators.



Healthy Living: Spiralized Zucchini with Lemon Zest


Spiralized Zucchini with Lemon Zest I broke down last week and bought a kitchen gadget.

Usually, I’m of the firm belief that all you need is a sharp chef’s knife and some high-quality pots and pans. I’m sticking to that.

However, I bought a gadget last week that’s super fun, and I’ve used it probably 17 times since purchasing. I bought one of those slicers that turns vegetables into thin, spiral slices. It’s wonderful.

I’ve done zucchini, eggplant, cucumbers, carrots and sweet potatoes. I’m sure you can do anything that you can press through the barrel of the slicer, but that’s what I’ve done so far. I’ve gone so far as to swap out zucchini for pasta noodles and served them under marinara sauce. They didn’t fool my kids for a second, but I was happy with them.

This has become my favorite side dish lately. It’s super quick and super healthy.

Spiralized Zucchini with Lemon Zest

Ingredients:
1 large zucchini
zest from 1 lemon
2 Tbs fresh lemon juice
1/2 tsp sea salt
freshly ground black pepper

Directions:
Spiralize zucchini. Toss with lemon zest, lemon juice, salt and pepper.

Heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Place zucchini in pan. Sauté quickly until tender but still firm in the middle (about 3 minutes). Serve immediately.

Serves 2 (as a side dish)

Nutritional Information: Calories Per Serving: 35, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 489 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 2 g.

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Shop the Sale: Deviled Eggs


Deviled EggsPrep Time: 30 mins
Serves: 24

Bring out your devilish side with this classic party favorite. Feeling particularly daring? Take a walk on the wild side and try adding smoked salmon, red onions and capers or bacon, cheese and chives. Check out these and more variations in the instructions below for some new ideas. And don’t forget to pick up a fresh carton of eggs, on sale all this week at Brookshire’s.

CLASSIC BASE RECIPE

14 hardboiled eggs, cooled and peeled
1/2 cup mayonnaise
2 Tbs Dijon mustard
1 Tbs lemon juice, freshly squeezed
1/4 tsp freshly ground black pepper

Cut eggs in half lengthwise. Remove yolks, and place in medium-sized bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayonnaise, mustard, lemon juice and pepper; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Add desired toppings. Serve immediately or refrigerate covered.

*Note: You can use a zip-top storage bag to “pipe” yolk mixture into egg whites. Fill bag about halfway full, and cut bottom corner of bag. You can squeeze mixture into egg white halves for a cleaner result.

Variations
Herbed peas, sugar snaps
Smoked salmon, red onions, capers
Pickled okra and pickles, green beans
Pico de gallo, jalapeño
Prosciutto, parmesan, arugula
Purple potato chips, chives
Bacon, cheese, chives

Calories Per Serving: 57, Fat: 4.3 g (1 g Saturated Fat), Cholesterol: 97 mg, Sodium: 86 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 3 g.

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Chef Tips

Better the Devil You Know
“Deviled” is a culinary term devised by the British to describe dishes seasoned with spicy ingredients that are boiled or fried. Although the word first appeared in the Oxford Dictionary in 1786, it’s believed that people were “deviling” foods as far back as Ancient Rome, where eggs were boiled, seasoned with spice and served at the beginning of a meal – at least by the wealthy. Deviled Eggs today are also called “Stuffed Eggs” or “Dressed Eggs” by some to avoid the term “devil”.

Egg-cellent Storage Tips
Here are some simple ways to keep eggs fresh once you get them home from the store:

  1. Keep them in the carton. This protects the eggs and prevents them from absorbing odors from the other foods in your fridge.
  2. Place them in the main part of your refrigerator rather than the door to ensure a consistent temperature.
  3. For storing raw egg whites or yolks in the fridge, seal them in an airtight container. To keep yolks from drying out, cover with a little cold water before sealing.
  4. Check the use-by date for fresh eggs before eating, and for leftover yolks or whites, use within 2-4 days. Hard boiled eggs and egg dishes can last up to 3 or 4 days.


Dine In: Memorial Day Baked Beans


Memorial Day Baked BeansIt’s Memorial Day weekend, and I hope you’re going to get out and enjoy the long weekend with family and friends.

Memorial Day almost always means a picnic for me, and I love me some good picnic food.

I always head straight for the baked beans, if I don’t bring them myself, that is. I like them savory, not too sweet. To be quite honest, I could eat only baked beans and be quite happy. Well, beans and German potato salad, maybe. And homemade ice cream. And watermelon. Possibly a burger or rib.

Fine. I like it all.

This version of baked beans can certainly stand alone as a main dish and (for real this time) has actually done so in my house! It’s also good for a picnic or buffet because there’s nothing in it that will spoil, and it still tastes good at room temperature.

Memorial Day Baked Beans

Ingredients:
3 (16 oz) cans pork and beans
1 lb ground beef, browned
2 Tbs brown mustard
1/4 cup brown sugar
1/2 cup ketchup
2 tsp cumin
8 slices bacon

Directions:
Mix beans, ground beef, mustard, brown sugar, ketchup and cumin together. Spread in a 9-inch square casserole dish. Lay slices of bacon on top.

Bake at 350° F for 30 minutes, or until beans are bubbly and bacon is beginning to crisp.

Serves 10 to 12 (as a side dish)

Nutritional Information: Calories Per Serving: 346, Fat: 11 g (4 g Saturated Fat), Cholesterol: 64 mg, Sodium: 999 mg, Carbohydrates: 34 g, Fiber: 8 g, Sugar: 15 g, Protein: 26 g.

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Shop the Sale: Melon Salsa


Prep Time: 20 mins
Serves: 12

Get the best of both worlds! Sweet and savory, with a satisfying crunch thanks to red onions, this summery salsa is simply fruitastic. Enjoy it as a refreshing snack with chips at your next BBQ or as a topping for grilled fish, pork or chicken. Treat your sweet tooth the healthy way this summer, and don’t miss cantaloupe on sale all this week at Brookshire’s.

Ingredients
2 cups cantaloupe, diced
1 cup honeydew melon, diced
1/4 cup fresh cilantro, chopped
1/4 cup orange segments, chopped
1/4 cup red onion, diced
2 Tbs lime juice, freshly squeezed
1/2 tsp chili powder
1/4 tsp salt

In a medium bowl, combine all ingredients and mix well. Serve with chips, salad, or grilled fish or pork.

Calories Per Serving: 19, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 59 mg, Carbohydrates: 5 g, Fiber: 1 g, Protein: 0 g.

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Chef Tips

Know Your Salsa
Did you know that salsa is the Spanish word for sauce? Or that salsa was being made long before the Spaniards? Salsa “sauce” actually originates with the Aztecs, Mayans and Incas who cultivated tomatoes and pepper plants and combined them to eat as a condiment. Today of course there are many variations of salsa, from the more traditional Pico de gallo, Salsa verde and negra to avocado, pineapple, corn – and of course – melon salsa concoctions.

Slice Smarter
Cutting open round melons on a flat chopping surface doesn’t have to be difficult. In fact, it’s surprisingly simple. First cut a half inch off the top and bottom of the fruit, so that the fruit sits flush on your cutting board. Then you can easily split the melon open and chop as desired. Another option is to use a baller to create bite-sized melon balls.



Healthy Living: Freeze Your Fruit


No doubt the summer months produce some of the best fruit of the year, but how do you maximize all those great flavors – and the nutritional value – later in the year?

You can freeze summer fruits for use a few months down the road without compromising their taste, textures or nutrients if you go about it the right way.

  • For raspberries and blackberries, rinse, dry thoroughly, and then spread in a single layer on a baking sheet. Place in the freezer overnight. The next morning, portion into freezer bags or containers and seal well.
  • For blueberries, remove stems, rinse and dry. Then, follow the same method for raspberries and blackberries.
  • For strawberries, rinse, dry completely and then remove stems. Chop or slice and freeze until solid.
  • If you want to freeze fresh cherries, rinse, dry, remove pits and slice before freezing until solid.
  • Bananas are easy. Just peel and freeze until solid. They’re great for smoothies and banana bread.
  • For stone fruits like peaches, rinse, dry, peel, slice, remove pit and freeze until solid.
  • Apples are easy, too. Rinse, dry, peel, cut into chunks and freeze until solid.
  • For melons, remove the inside flesh and chop. Freeze until solid.
  • Citrus fruits can also be frozen. Rinse, dry, slice or segment and freeze until solid.

All these fruits are great for smoothies, toppings on yogurt, mixed into oatmeal or cereal, or baked into breads, muffins or cookies. You get summer taste and nutrition all year long.



Dine In: Beer Cheese Dip


I drove through Kentucky a few summers ago on my way home to Texas from a trip to Virginia (I took the scenic route), and there I discovered the thing my heart loves: beer cheese.

Beer cheese is a traditional Kentucky dish with roots in Cook County. It’s exactly what it says it is: beer and cheese. It’s easy to make and easy to store, but the flavor profiles of a sharp cheddar against a lager are out of this world.

Beer cheese is usually used as a dip, but in Kentucky, they also spread it on a piece of thick toast. This would be delicious as a Friday night appetizer or snack in front of a good movie.

Beer Cheese Dip

Ingredients:
32 oz Tillamook Sharp Cheddar Cheese
4 cloves garlic
1 tsp cayenne pepper
1 Tbs smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
2 Tbs Worcestershire sauce
12 oz flat Shiner Bock beer (any lager or pilsner but no “lite” beer)

Directions:
Use a box grater to grate the cheese by hand.

Meanwhile, pulse the garlic in the food processor until minced but not pasty. You can also do this by hand and add them to the food processor. Add the cheese, cayenne, paprika, salt, black pepper and Worcestershire sauce. Pulse three or four times until just combined.

Turn food processor on, and slowly pour the beer through the chute until the cheese mixture is smooth and creamy. Be careful not to overmix.

Beer cheese will keep in the refrigerator for up to two weeks. Serve cold with pretzels, crackers or raw vegetables.

Note: Pre-shredded cheese in the bag is mixed with cellulose to keep it from sticking. Using pre-shredded cheese will also keep your beer cheese from combining into a smooth, creamy consistency. It’s worth it to grate it yourself.

Open beer about 12 hours before preparing your beer cheese to let it go flat and warm.

Makes 6 cups

Nutritional Information: Calories Per Serving: 644, Fat: 25 g (16 g Saturated Fat), Cholesterol: 79 mg, Sodium: 664 mg, Carbohydrates: 32 g, Fiber: 0 g, Sugar: 31 g, Protein: 19 g.

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Shop the Sale: Pad Thai Bowl


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Skip the restaurant and make your Thai takeout favorite at home in under 30 minutes. This sweet and spicy noodle dish is surprisingly quick and easy to prepare, making it a fantastic choice for weeknight dinners. Whip it up in a single skillet, grab a glass of Riesling, and you’ve got a gourmet Pad Thai meal at home. Check out our Chef Tips section below for low-carb substitutions and more Asian shrimp meal ideas.

Ingredients
4 oz packaged rice noodles
1 1/2 Tbs fish sauce
1 1/2 Tbs sugar
2 Tbs water
1 Tbs rice vinegar
1/2 tsp chili powder or more, to taste
2 Tbs canola oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4 to 6 oz bean sprouts
1 green onion, cut into 2-inch lengths
Thai basil or sweet basil leaves
2 Tbs crushed peanuts
Lime wedges

Instructions
Follow package directions to boil dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse boiled noodles with cold running water. Set aside. Mix fish sauce, sugar, water, rice vinegar and chili powder in small bowl until well-combined and sugar has completely dissolved. Set aside.

Heat a skillet on highest heat setting; add oil. As soon as oil is heated, add garlic to skillet, and start stirring until you smell the aroma of the garlic. Don’t burn. Add shrimp and tofu pieces to skillet and continue stirring. As soon as shrimp changes color, add noodles to skillet; stir continuously, about 30 seconds. Use spatula to push noodles to one side of skillet, and crack egg into empty side of skillet. Use spatula to break egg yolk and blend with egg white. Let cook for about 30 seconds. Combine egg and noodles; add sauce. Stir to combine well with noodles.

Add bean sprouts, chive and basil; continue stirring. As soon as bean sprouts are cooked, stir in crushed peanuts. Turn off heat. Serve dish immediately with lime wedges.

Calories Per Serving: 563, Fat: 31 g (4 g Saturated Fat), Cholesterol: 93 mg, Sodium: 1471 mg, Carbohydrates: 39 g, Fiber: 5 g, Protein: 31 g.

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Chef Tips

No Noodles? No Worries!
For those watching their carb count, you can still enjoy Pad Thai with our low-carb substitutions. Try Shirataki noodles made from Japanese yam starch or make your own veggie noodles from zucchini, sweet potato or spaghetti squash.

Shrimply The Best
Although Pad Thai is hard to beat, there are a lot of Asian-style shrimp dishes to satisfy your taste buds. There’s Garlic Shrimp, Shrimp and Broccoli Stir Fry, Shrimp Fried Rice, Coconut Shrimp and Bang Bang Shrimp Pasta, although we’re in danger of sounding like Bubba from the movie Forrest Gump if we try to list them all here. But with shrimp in season – and Peeled and Deveined Gulf Shrimp on sale all week – make the most of it while you can!



Dine In: Blueberry-Watermelon Feta Salad


Blueberry-Watermelon Feta SaladAll of the local farmers markets are starting to open. I love walking through the fresh produce, fragrant flowers, and tantalizing sights and smells.

It’s pretty much like walking through the produce department at Brookshire’s all year long.

This vibrant summer salad bursts with unexpected flavors that dance on your tongue. Make it right before serving though, as this tends to get soupy or mushy if it sits too long.

Blueberry-Watermelon Feta Salad

Ingredients:
2 oz olive oil
1 oz balsamic vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup red onion, finely diced
8 cups watermelon, diced
2 cups fresh blueberries
1/4 cup mint leaves, roughly chopped
1/2 cup feta cheese, crumbled

Directions:
Whisk together olive oil, balsamic vinegar, salt, pepper and red onion in a large glass (or other nonreactive) bowl. Add watermelon, blueberries, mint and feta. Toss gently to coat. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 303, Fat: 18 g (5 g Saturated Fat), Cholesterol: 17 mg, Sodium: 507 mg, Carbohydrates: 35 g, Fiber: 4 g, Sugar: 27 g, Protein: 5 g.

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Shop the Sale: Berry Smoothie


Prep Time: 15 mins
Serves: 4

Your favorite time of year is finally here! Strawberries are in season and we have the best selection – and prices – with strawberries on sale all this week at Brookshire’s. Sweeten up your mornings with our Berry Smoothie or enjoy it anytime as a sweet treat that won’t ruin swimsuit season. Check out the full recipe below plus some savory strawberry recipe ideas in our Chef Tips section.

Ingredients
1 medium ripe banana (about 4 oz), peeled and cut crosswise into 8 pieces
8 oz strawberries, stemmed and cleaned
8 oz blueberries
1/2 cup whole or skim milk
1/2 cup apple juice
1 pinch table salt
1 to 2 Tbs granulated sugar, divided
2 to 3 tsp lemon juice, divided
3 ice cubes (about 1 1/2 oz)
Garnish to your liking with an abundance of fresh fruits, nuts, oats, etc.

Instructions
Line rimmed baking sheet with parchment paper. Arrange banana and berries in single layer on baking sheet. Freeze fruit until very cold but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice and ice until uniformly smooth, about 10 to 15 seconds. Taste for sugar and lemon. If desired, add more sugar or lemon, and blend until combined, about 2 more seconds. Serve immediately, garnished as desired.

Calories Per Serving: 125, Fat: 2 g (1 g Saturated Fat), Cholesterol: 3 mg, Sodium: 162 mg, Carbohydrates: 29 g, Fiber: 4 g, Protein: 2 g.

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Chef Tips

Berry Tasty Dishes
Strawberries aren’t just for desserts or eating straight from the carton. Although we highly recommend both methods, there are many savory options for this juicy berry as well. Some of our favorites are Turkey Fajitas with Strawberry-Jalapeno Salsa, Chipotle-Strawberry Glazed Pork Chops and Spicy Strawberry Gazpacho. For simpler meal ideas it’s hard to go past a Strawberry & Feta Spinach Salad (add chicken for lean protein) or you can go gourmet with your next grilled ham and cheese by choosing a buttery cheese like Havarti and topping with Strawberry Red Wine Jam. Even pizza or flatbreads pair well, with options like Strawberry, Basil & Balsamic Pizza and focaccia topped with berries, bacon, avocado and goat cheese.

How Sweet It Is
Not that you need any reason other than the sweet taste to eat strawberries, they’re also packed with vitamins, fiber and antioxidants. Finally, a treat that’s actually good for you! Get the most out of your strawberries by choosing berries that are firm, plump and a deep red color. Strawberries do not ripen further once picked, so it’s best to pick those that are fully ripened. If they’re dull or have yellow patches, they’re not ripe.



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