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Shop the Sale: Roasted Turkey


Roasted TurkeyRoasted Turkey

Prep Time: 1 hour
Cook Time: 3 hours
Serves: 8-10

Thanksgiving is just around the corner, and Brookshire’s has everything you need, including our own roast turkey recipe and Honeysuckle White Fresh Turkey on sale. Make this Thanksgiving your best yet with a perfectly roasted turkey and all the trimmings the family loves. And check out our chef tips for ways to make things easier before – and after – the big day.

Ingredients
1 (8 to 10 lbs) fresh turkey
Kosher salt and freshly ground black pepper
1 onion, quartered
1 bulb garlic, halved
Several sprigs fresh herbs (thyme, parsley, rosemary and sage)
2 bay leaves
8 Tbs butter (1 stick), melted

Instructions
Adjust oven rack to lowest position; remove other racks. Preheat oven to 325° F. Remove turkey parts from neck and breast cavities. Reserve for other uses, if desired. Dry bird well with paper towels, inside and out.

Salt and pepper inside of breast cavity. Stuff the onion, garlic, herbs and bay leaves inside. Set turkey on roasting rack in roasting pan, breast-side up. Brush generously with half of butter; season with salt and pepper. Tent the turkey with foil.

Roast the turkey for 2 hours. Remove foil; baste with remaining butter. Increase oven temperature to 425° F. Continue roasting until instant-read thermometer registers 165° F in thigh of turkey, about 45 more minutes. Remove turkey from oven; set aside to rest for 15 minutes before carving.

Calories per Serving: 710, Fat: 28 g (12 g Saturated Fat), Cholesterol: 299 mg, Sodium: 320 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 107 g.

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Chef Tips

Make Turkey Day Easy
You have enough to do on Thanksgiving between cooking, keeping drinks filled and maybe even taking some time to enjoy yourself. Take the hassle out of the big day with easy side dishes you can prepare in advance. Many Thanksgiving favorites can be prepared before Turkey Day, such as Potato Gratin or Mashed Potato, Cornbread Stuffing, Maple-Glazed Brussels Sprouts, Corn and Bacon Casserole, Stewed Collard Greens, Sweet Potato Casserole, Cranberry Sauce and Green Bean Casserole. Better yet, invite your guest to bring a side dish!

Thanksgiving Leftovers
What’s the second best thing about Thanksgiving? Turkey Day leftovers! With so many ways to use up leftover turkey, you’ll wish Thanksgiving came every month. Some of our favorites include Turkey Pot Pie, Turkey-Cheddar Casserole, Turkey Enchiladas, Turkey Primavera Pasta, Turkey Rice Casserole, Turkey Soup and of course, Turkey Sandwiches – just to name a few! And you can go as simple or gourmet as you like. For example, ramp up your turkey sandwiches with melted Brie cheese and cranberry sauce on toasted focaccia or go for a creamy pesto sauce and bacon for a delicious turkey pasta dish.



Shop the Sale: Rosemary Roast Beef


Rosemary Roast BeefPrep Time: 30 mins
Cook Time: 5 hours
Serves: 6

When you’re craving a decadent roast, you can’t beat the rich flavor of our Rosemary Roast Beef. Roasted with potatoes and carrots, and of course, rosemary, this is a beef roast the whole family will love. Pro tip: don’t forget to leave plenty of time for marinating. Marinate the chuck roast for up to 24 hours before cooking for a roast that will melt in your mouth. And here’s another tip: grab boneless chuck roast on sale all this week at Brookshire’s.

Ingredients
1 (12 oz) bottle dark beer
1 medium onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
3 Tbs olive oil, divided
1 (3 to 4 lbs) boneless chuck roast, trimmed
1 tsp coarsely ground black pepper
8 carrots (about 1 1/2 lbs), sliced diagonally
7 Yukon Gold potatoes (about 3 lbs), peeled and cut into eighths
2 large onions, cut into eighths
4 sprigs fresh rosemary
2 Tbs cornstarch
1/2 cup cold water

Instructions
Combine beer, chopped onions, garlic, lemon slices and 2 tablespoons oil in large zip-top plastic freezer bag. Add roast; mix well and seal bag. Chill for at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Strain marinade; set aside. Sprinkle roast evenly with pepper.

Heat remaining oil in large heavy-duty roasting pan over medium-high heat. Brown roast in hot oil for 4 minutes per side. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to boil. Remove from heat; cover with heavy-duty aluminum foil.

Bake at 300° F for 2 1/2 hours. Turn roast. Stir in carrots, potatoes, onions and rosemary. Remove foil. Cook roast for 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter. Skim fat from juices in roasting pan; set pan with juices aside to cool.

Whisk together cornstarch and 1/2 cup cold water in small bowl until smooth. Whisk cornstarch mixture into juices in pan. Cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Calories per Serving: 1046, Fat: 61 g (22 g Saturated Fat), Cholesterol: 225 mg, Sodium: 217 mg, Carbohydrates: 51 g, Fiber: 5 g, Protein: 68 g.

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Chef Tips

Cooking With Beer
Beer isn’t just for drinking – it adds flavor and depth to many dishes. From brisket to bread, battering and braising, beer can liven the flavor profile of many of your favorite foods. The type of beer you choose will also make a huge difference. Full-bodied ales or stouts work well for red meat, batter and soups, while lighter beers like IPAs and lagers are great for poultry, marinades and braising. You can even use beer to make cake! Just google Chocolate Guinness Cake.

All About Rosemary
This Mediterranean native is now one of the most popular herbs used in kitchens around the world. It’s from the same family as mint, but has a piney flavor that makes it perfect for meat recipes like roasts, stews and soups. It’s also delicious sprinkled over bread dough before baking and as a garnish on many dishes. Rosemary is as good for you as it tastes, containing anti-inflammatory properties.



Shop the Sale: Chorizo Meatballs with Chipotle-Maple Cream Sauce


Chorizo Meatballs with Chipotle-Maple Cream SaucePrep Time: 25 mins (plus chilling)
Cook Time: 20 mins
Serves: 6

Take this party favorite up a notch with our new twist on regular meatballs. With the flavorful addition of chorizo, these baked meatballs are delicious all on their own, but with the addition of spicy and sweet chipotle-maple cream sauce, they are off the charts. They’re so easy to make, and with ground chuck on sale, this is a great go to for weekend snacks or appetizers!

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 a 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.

Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 71 mg, Sodium: 913 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 14 g.

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

Chef Tips

What Is Ground Chuck?
Unlike ground beef or hamburger meat which can be made up of different types of beef cuts, ground chuck is meat that comes from the specific chuck cut, which is from the shoulder. It is a favorite for grilling as it has a good fat content that provides more juiciness and flavor than other types of ground meat. It is higher in fat than ground round or lean ground beef, but many agree that this is exactly what makes it tastier for dishes like meatballs.

Adobo Sauce Explained
A style of cooking, a seasoning in Caribbean cooking, and a Spanish and Latin-American sauce, Adobo can be a little confusing. Derived from the Spanish word Adobar, it originally referred to a form of preserving raw food in a sauce comprised of vinegar, paprika, salt, garlic and other spices that evolved in Spain and Portugal, although it’s important to note that a similar method of cooking evolved in the Philippines independent of Spanish influence (it is only called Adobo there today because the Spanish naming of the dish by the colonists stuck). This tangy sauce not only preserved food, it also enhanced the flavor. Adopted in many areas of early Spanish and Portuguese colonization, there are now a wide variety of Adobo recipes, from Mexican to Puerto Rican, Peruvian to Filipino.



Product Talk: Slow Cooker Liners


Slow Cooker LinersIt’s the day before my birthday, and I think I’ll treat myself this year…by not cleaning up.

Slow cooker liners are pretty much the best thing since sliced bread.

Reynolds® brand makes a variety of slow cooker liners, and they’re found with the foils, plastic wraps and parchment papers.

If you use your slow cooker at least once every week like I do, these are a lifesaver, especially on Tuesdays when the 14-year-old needs to be downtown at 5:15PM and the 15-year-old needs to be picked up south of town at 5:15PM. I can’t be at both places at once, so one has to be dropped off early and once has to be picked up late. Either way, dinner has to be prepared in the slow cooker or no one is eating until Midnight.

Slow cooker liners make for super easy cleanup and are fabricated with heat-resistant nylon that will not leach into your food. Slow-cooked food is infamous for baking-on; now you don’t have to worry about scrubbing your crockery for hours after your slow-cooking accomplishment.

This is a great go-to recipe for slow cookers that my boys love.

Slow Cooker Cubed Steak with Gravy

Ingredients:
1 can French onion soup
1 can cream of chicken soup
1 pkg au jus gravy mix
1/2 cup water
1 1/2 to 2 lbs cubed steak
3 Tbs cornstarch
3 Tbs cold water

Directions:
Place crockery into slow cooker; drape liner inside to cover completely.

Combine French onion soup, cream of chicken soup, au jus mix and 1/2 cup water in bottom of liner. Stir well. Place cubed steak in bottom of liner with gravy mixture. Cover slow cooker. Cook steak on low for 6 to 8 hours.

Whisk cornstarch and cold water in separate bowl until thoroughly combined. Stir into gravy mixture. Turn to high; cook for 30 minutes or until thickened. Serve over mashed potatoes or rice.

Serves 6 to 8

Nutritional Information: Calories Per Serving: 196, Fat: 7 g (2 g Saturated Fat), Cholesterol: 56 mg, Sodium: 635 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 1 g; Protein: 22 g.

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



Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

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

Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Shop the Sale: Arroz Con Pollo


Arroz Con PolloPrep Time: 15 mins
Cook Time: 1 hour
Serves: 6

It might sound plain with a name like “rice with chicken”, but trust us, this traditional Spanish dish is anything but. Simmered with onion, bell pepper and garlic in a tomato and chicken broth with a bunch of herbs and spices, this is a chicken dish sure to be on regular rotation. Start this week while Sanderson Farms Chicken Thighs are on sale.

Ingredients
6 bone-in, skin-on chicken thighs (about 2 lbs), rinsed and patted dry
Kosher salt and freshly ground black pepper, to taste
3 Tbs olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 Roma (plum) tomatoes, halved, seeded and chopped
1 tsp hot paprika
2 bay leaves
2 Tbs tomato paste
1 cup basmati rice or long-grain rice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp saffron threads
3 cups chicken broth
Hot sauce
2 Tbs fresh cilantro, chopped

Instructions
Season chicken generously on both sides with salt and pepper. In large cast-iron or straight-sided skillet, heat oil over medium-high heat until shimmering. Sear chicken thighs (turning once) until golden-brown, about 8 to 10 minutes per side. Transfer to plate; set aside.

Drain half of oil from pan; return pan to heat. Add onion, bell peppers, garlic, tomatoes, paprika and bay leaves. Cook (stirring often) until onions begins to caramelize, about 6 to 8 minutes. Stir in tomato paste. Cook (stirring constantly) until it begins to brown, about 3 to 4 minutes.

Add rice, cumin, coriander and saffron. Cook, stirring often, for 2 to 3 minutes. Pour in chicken broth. Season with salt, pepper and hot sauce. Stir and bring to a boil. Reduce heat to maintain a simmer. Place chicken thighs skin-side up in rice. Keep skin above rice to keep it crispy. Cook, partially covered with foil, until rice has absorbed liquid and chicken is cooked through (about 25 to 30 minutes).

Remove bay leaves. Sprinkle cilantro over rice; gently stir to incorporate. Serve directly from pan with hot sauce.

Calories per Serving: 464, Fat: 27 g (8 g Saturated Fat), Cholesterol: 98 mg, Sodium: 470 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 22 g.

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

Chef Tips

A Little Arroz Con Pollo History
Similar to paella, this is a traditional dish with different names and variations across Spain and Latin America. Where it originates is often hotly contested, but today, many countries and even regions have developed their own take on this longtime favorite. While the ingredients may change, one thing that doesn’t is the rich flavor of chicken and rice gently simmered to perfection.

Cooking Rice at Any Elevation
If you’ve ever tried to cook at high altitude, you’ll know that cooking rice that’s not under or overcooked can be one of the biggest challenges. Water boils at a lower temperature at higher elevation, which means you need to increase the amount of water and the cooking time to compensate. But by how much? That depends on the altitude. Rule of thumb is to follow standard directions below 5,000 feet, but for higher locations, add ¼ cup of water and around five minutes of cooking time.



Shop the Sale: Bacon Arugula Apple Bites


Prep Time: 15 mins
Serves: 2

Easy, peas-y lemon squeeze-y. Seriously, it’s that easy! Ready in just 15 minutes, this quick and tasty snack is just what you need to banish the afternoon munchies. At just over 250 calories, it will keep you going until dinner with plenty of protein and fiber to help fill you up. And with Fuji apples on sale this week, getting your apple a day is easy too!

Ingredients
1 McIntosh or Fuji apple, sliced (any apple will work)
1 lemon, cut into halves and juiced
1 pkg garlic and herb spreadable cheese
4 slices bacon, cooked and crumbled
1 handful baby arugula sprigs
Freshly cracked black pepper, to taste

Instructions
Toss apple slices in lemon juice; pat dry. Spread each with about 2 teaspoons spreadable cheese. Top with bacon, arugula and pepper.

Calories per Serving: 258, Fat: 18 g (10 g Saturated Fat), Cholesterol: 44 mg, Sodium: 477 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 8 g.

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

Chef Tips

Don’t Just Eat Your Greens – Enjoy Them!
If you’re getting sick of your go-to greens, let Arugula kick up the flavor of your favorite meals! At just 5 calories in an entire cup, this peppery-flavored cruciferous vegetable is not only good for your waistline, it’s good for you. Packed with vitamin A and vitamin K, it’s also a good source of vitamin C, calcium and folate. Plus, it’s high in nitrates, which have been shown to lower blood pressure. Perfect as a stand-alone salad green or in a mix, added to sandwiches, pizza, pasta or noodle dishes, this versatile green also does well in sauces and a number of vegetable sides.

An Apple A Day
The Fuji apple is a hybrid of the Red Delicious and Ralls Janet varieties. Developed by Japanese growers in the 1930’s, this crisp, sweet apple is now one of the most popular varieties. This late season favorite is ideal for desserts like apple pie and cinnamon apples, or served with pork, salads, warm brie or for adding a sweet crunch to grilled Paninis.



Shop the Sale: Chile Colorado


Chile Colorado RecipePrep Time: 15 mins
Cook Time: 7-8 hours
Serves: 8

Fall is on its way, which means it’s time to pull out the slow cooker! One of our favorite recipes for the colder months is Chile Colorado. Delicious, and ridiculously easy, this Mexican Chile brings so much flavor to a ready-to-eat weeknight dinner. Quick to prepare, requiring just a couple of canned goods, spices and a beef chuck roast, you can throw everything in the crockpot and you’re done. And with Boneless Chuck Roast on sale this week, it’s a good time to give this traditional favorite a try.

Ingredients
1 (15 oz) can red enchilada sauce
1 (15 oz) can tomato sauce
1/2 cup vinegar
1/4 cup brown sugar
4 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano leaves
2 tsp onion powder
1 tsp garlic powder
1 tsp finely ground black pepper
1 (5 lb) beef chuck roast, trimmed of most visible fat

Instructions
In a large slow cooker, add all ingredients except beef. Mix well to combine; add beef. Cover and cook on low for 7 hours. Once cooked and tender, remove meat then pull it apart with two forks. (The sauce will finish to a somewhat thin consistency. If you’d like the sauce thicker and more gravy-like, remove meat and keep warm. Leave sauce in slow cooker on low. Add 1/4 cup chili powder and 1/4 cup masa harina. Mix together well, and cook for 1 more hour.) Serve hot with your favorite tortillas or cooked rice.

Calories Per Serving: 425, Fat: 11 g (4 g Saturated Fat), Cholesterol: 99 mg, Sodium: 888 mg, Carbohydrates: 14 g, Fiber: 3 g, Protein: 65 g.

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

Chef Tips

Choose the Right Cut
With more fat than other roasting-style cuts like round, Chuck Roast is the most flavorful cut, making it perfect for slow cooking. Here’s what you should look for when selecting a good chuck roast:

  • Check the date on the label and choose the freshest meat. This is usually the meat with the latest use by date.
  • Look for about 20% fat marbling. While the higher fat content of a chuck roast makes for better slow-cooked dishes, too much fat and you’re going to lose out on that extra-tasty meat!
  • Keep an eye out for a good eye in the meat! Larger eyes typically make for a more flavorful cut.

Why Colorado?
Unless you have a grasp of Spanish language, you may be wondering why a Mexican Chile shares a name with a state located in the middle of the U.S. It’s because Colorado is in fact a Spanish word, meaning “red”, which perfectly describes this hearty, spicy beef dish. There’s also a Mexican Chile Colorado pepper – a pepper that is often used to prepare the Chile Colorado dish – so that may also play a part in the meal’s naming. Whatever the reason, this is one Mexican Chile we’ll be making regularly this fall.



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

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

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.



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.

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

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.



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