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Pineapple Shrimp Skewers


Pineapple Shrimp SkewersTotal Time: 1 hour
Serves: 4

Our Pineapple Shrimp Skewers are a great alternative to meat or a delicious addition to your next cook out. Just a little prep work creates a zesty glaze for grilling these little guys to perfection, which brings out the amazing flavor combination of shrimp and pineapple. Pair with a fresh garden salad and you’ve got a light and tasty summer meal. Plus, with Wild Gulf Shrimp on sale now, it’s the perfect time to pull out the grill.

Ingredients
5 cups pineapple, large-diced (divided)
1/2 cup light brown sugar, packed
1/2 cup white wine vinegar
1/4 cup soy sauce
2 cloves garlic
1/8 tsp cayenne pepper
2 lbs (16/20) shrimp, peeled and deveined (tails-on)
1/4 cup vegetable oil
12 (10-inch) wooden or metal skewers

Instructions
Combine 2 cups of pineapple, brown sugar, vinegar, soy sauce and garlic in a blender on high until smooth, about 30 seconds. Pour into medium saucepan. Bring to a boil over medium heat. Skim off any foam; reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup. If using wooden skewers, soak them for 20 minutes before using.

Stir in cayenne. Set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400° F).

Skewer 1 shrimp, making sure to pass the skewer through thick portion and tail portion. Then, skewer 1 piece of remaining pineapple. Repeat, alternating between shrimp and pineapple and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.

Oil grill grates. Place skewers on grill, glaze-side down. Brush other side of skewers with more glaze. Continue brushing and turning every few minutes until thick portions of shrimp are white and firm, about 10 minutes. Remove from grill; serve immediately.

Per Serving:
Calories: 531, Fat: 16 g (4 g Saturated Fat), Cholesterol: 437 mg, Sodium: 1410 mg, Carbohydrates: 47 g, Fiber: 3 g, Protein: 49 g.

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

Chef Tips

Food on a Stick
Who needs a knife and fork when you can have food on a stick? Ditch the silverware and enjoy your favorite food skewered for breakfast, lunch and dinner with creative ideas like French toast and strawberries or bacon and sausage kebabs, turkey club and Greek salad skewers, or traditional meat sticks like satay chicken or rosemary lamb. If you can eat it from a plate, chances are you can also find a way to eat it on a stick!

How to Pick the Perfect Pineapple
When it comes to choosing a ripe pineapple, follow your nose. Smell the base of the fruit and if it smells like a sweet, juicy pineapple, it’s ready to eat. If it has no distinct scent, pass. Ripe pineapples are also usually more yellow than green, so the color is another way to go. You can also give it a gentle squeeze: pineapples that have a tiny bit of give in them are usually ripe.



Shop the Sale: Potato Stacks with Chives


Potato Stacks with ChivesPrep Time: 30 mins
Cook Time: 60 mins
Serves: 10-12

This has to be one of the easiest, tastiest potato sides ever created. Requiring only potatoes, olive oil and a few spices, our potato stacks are simple to make and delicious to eat. They’re also a healthy option with 0g of saturated fat, plus, they look amazing on your plate! Give them a go yourself this week with our on-sale Brookshire’s baking potatoes.

Ingredients
2 Tbs extra virgin olive oil, plus more for brushing
3 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
1 1/2 lbs red potatoes
Flaky salt, to sprinkle on top
Sour cream, for garnish (optional)
Fresh chives, for garnish (optional)

Instructions
Preheat oven to 375° F. In a large bowl, whisk together oil, garlic, onion powder and black pepper. Thinly slice potatoes; add to bowl. Toss to coat evenly.

Brush inside of muffin pan with olive oil. Layer potato slices into stacks in muffin pan, filling each to one-third full. Sprinkle top of each stack with flaky salt. Bake until edges and tops are golden-brown and centers are tender, about 45 to 55 minutes. Let potato stacks cool for a few minutes. Lift them out of pan with a fork. Top with sour cream and chives, if desired.

Per Serving:
Calories: 74, Fat: 3g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 11g, Fiber: 1 g, Protein: 1 g.

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

Chef Tips

How to Store Potatoes
The biggest mistake most people make when storing potatoes is keeping them in them in the plastic bag they bought them in. Plastic doesn’t allow ventilation, which is imperative for a longer shelf life. The best way to store potatoes is either loose or in a well-ventilated container, cardboard box or mesh bag in a dry location away from sunlight. Potatoes also do better at cooler temperatures (around 50 degrees Fahrenheit) so if you have a basement, this is the ideal place for your potatoes. If not, store them in the coolest cupboard in your kitchen or even the garage. Just don’t put them in the fridge. Refrigerator temperatures cause the starch in potatoes to convert into sugar, affecting the taste and texture (and not in a good way!).

Say Yes to the Potato
In our carb-obsessed times, the humble potato often gets a bad rap, with many people substituting them with other vegetables like sweet potatoes. And while sweet potatoes are delicious in their own right, there’s no reason you should shun regular potatoes entirely. For a start, potatoes are fat and cholesterol free and naturally low in sodium. They’re a good source of vitamin B6, vitamin C and potassium, and they’re only around a hundred calories per serve. What you do need to watch out for is how they’re cooked. Deep frying or piling high calorie toppings like cheese and sour cream on top of them will of course quickly multiply that calorie load. Keep it simple, like our potato stacks recipe though, and you can enjoy potatoes regularly as part of a healthy diet.



Product Talk – White Asparagus


Green and White AsparagusWhen I lived in Germany, white asparagus was the hallmark of the spring season. In fact, there were entire festivals dedicated to the albino vegetable. I’d walk through the streets with stalls selling paper cones of roasted asparagus drizzled with olive oil and doused with crunchy sea salt, or boats of asparagus in a light, tarragon-infused vinaigrette sauce. The smells were magnificent. In Germany, it’s called “spargel.” I’ve been thrilled each year when Brookshire’s carries this gem.

The basic difference between green and white asparagus is that the white variety is grown underground covered in dirt, so it lacks the chlorophyll that helps turn the other variety green. In that sense, it’s more like a root vegetable, but you won’t taste much of a difference between the green and white varieties. Some people also call this kind of asparagus “vampire asparagus” because it never sees the light of day. To cook the asparagus, snap off the woody stems, then go about preparation.

White Asparagus with Tarragon Cream

Ingredients:
2 cups bread cubes from day-old loaf, cut into 1/2-inch cubes
2 Tbs extra virgin olive oil
2 tsp salt
4 Tbs fresh lemon juice
2 lbs white asparagus
1 cup dry white wine
2 shallots, peeled and thinly sliced
1/2 cup heavy cream
8 Tbs unsalted butter, cut into tablespoons
3 Tbs fresh tarragon, chopped
2 Tbs chives, minced
1/2 tsp white pepper
salt and black pepper, to taste

For the breadcrumbs, place bread cubes in bowl of food processor; pulse into fine crumbs. Heat olive oil in large sauté pan or cast-iron skillet over medium-high heat until oil is shimmering and fragrant. Add breadcrumbs to pan, stirring constantly, until breadcrumbs are golden-brown (about 4 minutes). Remove to a bowl until asparagus is prepared.

Bring water to a boil in large pot over medium-high heat. Add salt and lemon juice. After stems are removed from asparagus, use a vegetable peeler to remove the thin outer membrane of asparagus, as if you were lightly peeling a carrot. Add peeled asparagus to boiling water; reduce heat to medium. Simmer asparagus until tender when pierced with tip of a knife, between 8 to 20 minutes depending on thickness. Drain asparagus; dry slightly on paper towels.

Bring wine to a boil in a heavy saucepan over medium-high heat. Add shallots. Cook until wine is reduced by about three-quarters, about 10 to 15 minutes. Add cream and reduce again by half, about 5 to 7 minutes. Reduce heat to low. Add butter to pan, 1 tablespoon at a time. Whisk until smooth. Stir in herbs; add salt and both peppers, to taste.

Arrange asparagus in a large serving bowl. Add cream sauce; toss to coast. Sprinkle with toasted breadcrumbs, and serve immediately.

Serves 6
Per Serving:
Calories: 310, Fat: 25 g (13 g Saturated Fat), Cholesterol: 54 mg, Sodium: 975 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 5 g.



Product Talk: Bolthouse Farms 1915™ Organic Juices


Bolthouse Farms 1915™ Organic JuicesHappy New Year!

I can’t believe it’s 2018 already.

I don’t know about you, but I want to start the new year off on the right foot for my health!

That’s where Bolthouse Farms 1915™ Organic Juices come in. Sold in individual bottles in the refrigerated section of the produce department of your local Brookshire’s, these delicious, organic juices have their roots on a carrot farm established in 1915. Made from non-GMO ingredients, 1915™ juices are cold-pressed to extract the best flavors from all of their natural ingredients.

Flavor combinations include Apple, Romaine, Cucumber, Spinach, Kale and Lemon; Strawberry, Blueberry, Coconut Water, Apple, Spinach and Blackberry; Beet, Carrot, Orange and Lemon; Coconut Water, Strawberry and Pear; Apple and Lemon; Coconut Water, Pineapple, Mango, Avocado and Lemon; Apple, Grapefruit, Peach and Raspberry; Orange, Carrot, Pineapple, Apple and Lime; Carrot, Apple and Lemon; and Pear, Coconut Water, Mango, Spinach, Banana and Lime.

There are also two varieties of smoothies, and they are all a great way for you to feel great about what you’re drinking in the new year.



Shop the Sale: Avocado, Strawberry & Mango Salad


Avocado, Strawberry & Mango Salad.Winter may be here, but you can still enjoy a taste of summer. Bring a fresh burst to your next brunch or party with this simple, refreshing fruit-based salad. It pairs well with poultry or red meat dishes, making it a versatile dish for any occasion – even an impromptu cook out. And with Large Hass Avocadoes on sale, you can make enough to feed even the hungriest crowds.

Ingredients
1 avocado, diced
1 cup strawberries, husked and diced
1 mango, peeled and diced
1/4 cup cilantro, finely chopped
1/2 lime, juiced
Salt and pepper, to taste

Instructions
In medium bowl, combine avocado, strawberries, mango, cilantro and lime juice. Mix together gently. Add salt and pepper to taste. Serve cold.

Calories per Serving: 167, Fat: 10 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 21 g, Fiber: 6 g, Protein: 2 g.

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

Chef Tips

How to Pick the Best Avocadoes
Chances are you pick your avocadoes by squeezing them to check for ripeness. Guess what? So does everybody else, which means all of the near ripe avocadoes at the supermarket have been poked and prodded by countless shoppers before you. To avoid buying bruised avocadoes, the best thing to do is buy them green and allow them to ripen at home. It can take anywhere from a couple of days to a week, but it’s so worth it. Need it sooner? Store your avocado with ripe bananas. The ethylene released by the banana will speed up the ripening process.

Cilantro
A little cilantro goes a long way, so you’re often left with no plans for the rest of the bunch you bought at the store. Don’t let that cilantro go to waste! There are actually loads of ways to use cilantro in your everyday cooking. Of course it’s the perfect addition to most Mexican dishes, but it’s also great in stir fries, noodle dishes and curries, or chopped and added to salads and smoothies.



Shop the Sale: Roasted Butternut Squash & Cranberries


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

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

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

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

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

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

Chef Tips

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

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

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


Product Talk: Fresh Cranberries


Seasonal, fresh cranberries are one of my favorite things ever. They’re tart, tasty and so good for you.

You’ve probably already seen all of the amazing things you can do with cranberries in the November/December issue of Celebrate Cooking, but did you know how good they are for you as well?

Often referred to as a superfood, cranberries are rich in antioxidants and only contain 25 calories per one-half cup. Studies have shown that the nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function and decreased blood pressure.

Cranberries are high in vitamin C, vitamin A and vitamin K. They also contain proanthocyanidins (PACs), an antioxidant that may help prevent a range of diseases.

There are so many ways to incorporate cranberries into your dishes. Here’s a tasty one!

Apple-Cranberry Chicken Salad

Ingredients:
2 1/2 cups cooked chicken, chopped
3 stalks celery, chopped
1 cup apple, chopped
1/4 cup cranberries, chopped
1/2 cup nonfat plain Greek yogurt
2 Tbs light mayonnaise
2 tsp lemon juice
2 Tbs parsley, chopped
salt and pepper, to taste

Directions:
Combine chicken, celery, apple and cranberries in large bowl. In smaller bowl, mix yogurt, mayonnaise, lemon juice, parsley, salt and pepper. Gently fold dressing mixture into the chicken mixture. Chill to blend ingredients.

*Chef’s Tip: Use leftover holiday turkey in place of the chicken.

Serves 4

Nutritional Information: Calories Per Serving: 625, Fat: 13 g (3 g Saturated Fat), Cholesterol: 286 mg, Sodium: 324 mg, Carbohydrates: 12 g, Fiber: 2 g, Sugar: 9 g; Protein: 108 g.

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



Shop the Sale: Homemade Tater Tots


Homemade Tater Tots width=Prep Time: 45 mins
Cook Time: 15 mins
Serves: 4

Who doesn’t love tater tots? Seriously. Everyone loves tater tots, and now you can make them yourself with our homemade tater tot recipe! We’re not going to lie and say they’re completely healthy, but with no saturated fat and sans the artificial flavors and preservatives that often come with the store bought kind, these tater tots give you the flavor you crave without the guilt. And with Russet Potatoes on sale, you can feel good about making more than one batch.

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

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

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

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

Calories Per Serving: 224, Fat: 2 g (0 g Saturated Fat), Cholesterol: 41 mg, Sodium: 2645 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 7 g.

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

Chef Tips

The Humble Potato Is Healthier Than You Think
Potatoes – especially white potatoes – get a bad rap. Yes, they’re a high-glycemic carb. Yes, the way most people eat them smothered in butter and sour cream or fried makes them bad for you, but on their own, they’re actually pretty healthy. First they’re high in fiber, fat free and cholesterol free. They’re also low in sodium and high in vitamin C and potassium, and a good source of many other vitamins and minerals. Plus, if you eat enough of them, they can provide all of the amino acids and protein you need in a day.

Healthy Potato Options
While tater tots are a delicious treat to be enjoyed occasionally, there are many other ways to enjoy potatoes without the added fat. A simple, quick way is to microwave or bake potatoes in the oven and top with salsa or other low calorie toppings. You can also bake them (with or without other veggies) for a healthy side, or try them mashed or boiled. Potato salad made with oil and vinegar can also be a healthier alternative to the mayo version.



Product Talk: Brookshire’s Baby Cucumbers


Brookshire’s is now carrying baby cucumbers in the produce section.

Packaged in stay-fresh bags, these greenhouse-grown, smaller-sized cucumbers are perfect for healthy snacking.

They are sweeter and more crisp than your common garden cucumbers, with more tender skin and sized perfectly for single servings.

My kids love these in their lunches, with hummus to dip. They’re also nice sliced into salads or spears, and less work to do so.

Baby cucumbers, aptly named because they are only five or six inches in length, are also seedless and “burpless,” making them easier on your stomach.

Choose a bag that has firm cucumbers that are bright green, without soft spots.

Hummus-Stuffed Lunchbox Cucumbers

Ingredients:
1 lb baby cucumbers (about 4)
8 Tbs prepared hummus
4 Tbs feta cheese, crumbled
4 Tbs green olives, diced

Directions:
Slice a wedge lengthwise from baby cucumbers without cutting all the way through. Spread hummus into wedge; sprinkle with feta and green olives. Wrap with plastic wrap, and send in school lunches for a healthy treat.

Serves 4

Nutritional Information: Calories Per Serving: 101, Fat: 6 g (2 g Saturated Fat), Cholesterol: 8 mg, Sodium: 346 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 5 g.

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



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.



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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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