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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.



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.



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.

 



Healthy Living: Low-Carb BLT Wraps


Low-Carb BLT WrapsWhen you’re low-carbing it, you still want delicious food that is satisfying.

This BLT minus the bread or mayo (you can add the mayo if you want, but if you do, whip up a homemade version; it’s so tasty) is just the thing.

Great for a snack, lunch or even breakfast, this simple take on the classic diner treat is much better for you than the original.

Low-Carb BLT Wraps

Ingredients:
2 large leaves romaine or bibb lettuce
2 hardboiled eggs, sliced
4 slices turkey bacon, crisply cooked
1 Roma tomato, sliced
salt and pepper, to taste

Directions:
Spread out romaine leaves; lay them flat. Place turkey bacon down the center of each leaf. Top with egg slices and tomato slices. Sprinkle with salt and pepper. Roll up and serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 125, Fat: 6 g (1 g Saturated Fat), Cholesterol: 184 mg, Sodium: 310 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 3 g, Protein: 13 g.

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



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.



Dine In: Beef Enchilada Dip


Beef Enchilada DipOne of my favorite restaurants has a new, seasonal dish on their menu that I’ve been ordering every time we go eat there: Cowboy Nachos.

The dish consists of a mound of crispy tortilla chips topped with a beefy, black bean chili and tons of melted cheese, garnished with sour cream and guacamole. It’s heaven on a plate and satisfies all the senses for me: crunchy, creamy, cheesy. What more do you need?

This dip is a great alternative to my favorite nachos to make at home. Not everyone in the family likes all the same things, so heaping everything on a plate of nachos wouldn’t work out for us.

If you make this dip, it allows each family member to control their amounts and add the garnishes they like.

It’s a fun way to wind down with the family on a Friday night.

Beef Enchilada Dip

Ingredients:
1 lb ground beef
1/2 large white onion, finely diced
2 cloves garlic, minced
2 (10 oz) cans red enchilada sauce
2 cups cheddar cheese, grated
cilantro, sour cream or olives, for garnish
tortilla chips

Directions:
Brown the ground beef and onion together in a large, cast-iron or other ovenproof skillet. Add garlic; cook for about 1 more minute. Drain grease.

Stir enchilada sauce into the meat, and mix until well-combined. Bring to a simmer over medium-high heat. Sprinkle the cheese over the meat mixture. Reduce heat to low, and let cheese melt. If you want the cheese more browned and bubbly, place under broiler until the cheese is the desired consistency.

Garnish with sour cream, cilantro and olives, if desired. Scoop with tortilla or corn chips.

Serves 6

Nutritional Information: Calories Per Serving: 485, Fat: 31 g (17 g Saturated Fat), Cholesterol: 147 mg, Sodium: 1142 mg, Carbohydrates: 8g, Fiber: 1 g, Sugar: 2 g, Protein: 42 g.

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Shop the Sale: Classic Pan-Seared Ribeye Steak


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

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

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

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

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

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

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

*Gluten-free

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Chef Tips

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

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



Shop the Sale: BLT French Toast


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

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

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

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

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

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

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

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Chef Tips

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

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



Dine In: Loaded Baked Potato and Chicken Casserole


Loaded Baked Potato and Chicken CasseroleWe’re right on the cusp of warm, spring and summer weather. With hot days and cooler nights, it’s almost time to shed the heavy comfort foods of winter, and enjoy spring and summer’s bountiful vegetables and lighter meats.

Almost.

Sometimes, it’s just satisfying to work a full week of challenges, take care of your family, take care of yourself and come home to a comfort meal on Fridays.

This dish is warm, creamy, cheesy and filling, all the requirements (at least for me) for comfort food. While the serving size of this recipe is for two, you can easily double or triple (if you have teenagers in the house, I definitely recommend tripling this recipe).

Loaded Baked Potato and Chicken Casserole

Ingredients:
1/4 tsp salt
1/2 tsp sugar
1 tsp black pepper
1/4 cup heavy whipping cream
2 medium-sized potatoes, peeled and diced
8 oz boneless, skinless chicken breasts, diced
2 slices Canadian bacon, diced
4 Tbs unsalted butter, cubed
1 cup sharp cheddar cheese, shredded
1 stalk scallion (green part only), cut into small rounds

Directions:
Preheat oven to 350° F. Coat a 9 x 9 baking dish with nonstick cooking spray.

Whisk salt, sugar and black pepper into whipping cream, stirring to combine.

Layer the potatoes and chicken in the baking dish. Sprinkle with bacon and butter pieces. Top with half of the sharp cheddar cheese and scallions.

Pour whipping cream mixture over the casserole.

Cover and bake for 1 hour. Uncover and bake for 30 more minutes.

During the last 10 minutes, sprinkle with remaining cheese, and bake until bubbly.

Serve immediately.

(This recipe can easily be doubled.)

Serves 2

Nutritional Information: Calories Per Serving: 898, Fat: 58 g (33 g Saturated Fat), Cholesterol: 256 mg, Sodium: 1324 mg, Carbohydrates: 37 g, Fiber: 6 g, Sugar: 4 g, Protein: 57 g.

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Dine In: Corned Beef


Corned BeefWe didn’t eat much corned beef growing up.

I am Italian, after all.

As an adult, it seems like a lot of the people I really enjoy in life have Irish heritage, so I’ve been forced to learn a little bit about Irish cuisine. Happily forced, that is.

Now, it turns out that corned beef is not a traditional Irish dish, but it was introduced into the cuisine by a melding of Irish and American culture, where the cured beef was substituted for bacon by Irish-American immigrants in the late 19th century.

It then became a quasi-traditional dish to eat on St. Patrick’s Day (today, that is). Corned beef is usually eaten with potatoes and cabbage.

Corned beef is basically pickled brisket. Not THOSE kind of pickles, but cured brisket, simply stated.

You can purchase it pre-cured and reheat for tonight’s homage to all things Irish, or you can make it yourself!

Corned Beef

Ingredients:
1 (4 to 5 lb) beef brisket
2 quarts water
1 cup sea salt
1/2 cup raw cane sugar or organic brown sugar
1 stick cinnamon or about 1/4 tsp cinnamon powder
1 Tbs mustard seeds
1 to 2 Tbs black peppercorns
1/2 tsp whole cloves
1 tsp allspice berries (optional)
1 Tbs coriander seeds
1 tsp juniper berries (optional)
1 tsp fresh ginger, minced
1/2 tsp dried thyme leaf
5 cloves garlic, crushed
2 to 3 bay leaves, crushed

Directions:
In a large, heavy stockpot, combine water, salt, sugar and spices; stir until dissolved.

Heat to a simmer; remove from heat and let cool by using two cups of ice if needed.

Refrigerate until very cold. Brine must be chilled through before it is used for the meat.

Trim the brisket, and place inside a 2-gallon, zip-top bag. Add brine. Make sure brisket is covered completely and totally surrounded by liquid. Place bag inside a smaller bowl if needed to help conform to a shape that keeps the meat fully submerged in liquid.

Place bag in the refrigerator, and let sit for 3 to 5 days. Every day, flip bag and move brine around.

After the brisket has finished brining, remove from bag; rinse well in warm water.

Place in a slow cooker, and cook on low for 8 to 12 hours.

Slice and serve with cabbage and potatoes.

Serves 8

Nutritional Information: Calories Per Serving: 576, Calories from Fat: 164, Fat: 18 g (7 g Saturated Fat), Cholesterol: 253 mg, Sodium: 11774 mg, Carbohydrates: 11 g, Fiber: 1 g, Sugar: 7 g, Protein: 87 g.

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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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