share. The Brookshire's Blog

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.

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.

 



Shop the Sale: CONFETTI CAKE BALLS


Figure 1
Figure 2
Figure 3
Figure 4
Figure 5

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

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

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

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

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

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

Chef Tips

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

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

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


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.

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

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.



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.

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

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.


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.

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

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.



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.

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

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!



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.

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

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.



Shop the Sale: Grilled Corn Three Ways


Grilled Corn Three WaysSummertime is grilling time, and one of the healthiest – and tastiest – grilled vegetable options is corn on the cob. It’s so easy to do and there are endless ways to add even more flavor to this sweet, summer favorite (although you honestly can’t go wrong with plain either). The best bit? Corn is in season, so you’ll have your pick of the juiciest cobs. The second best bit: corn is on sale all week at Brookshire’s!

Recipe
Remove silk from fresh ears of corn by pulling husk a little over halfway down. Rinse under cool running water to wash away silk sticking to ear. Pull husk back up the ear of corn. Tie with a thin strip of husk or piece of kitchen twine. Cover corn in cold water; soak for at least 30 minutes. Heat grill. When grill is hot, place soaked corn on grill rack. Grill over high heat for about 15 to 20 minutes or until husks char, turning corn by quarter turns throughout the cooking time. Serve whole with butter, salt and pepper or your favorite toppings. Hint: all three topping recipes below are the bomb!

Mexican Style: chili powder + mayo + Cotija cheese + cilantro + lime juice
Honey Butter: softened butter + honey
Basil Parmesan: basil pesto + parmesan cheese

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

If you like this recipe, sign up now to get weekly recipes sent directly to your Inbox!

Chef Tips

A-Maiz-Ing Corn
Called “maize” in most countries, corn is in fact a grain, not a vegetable, which is why you don’t find it growing wild. An ear of corn is part of the flower and the kernels are seeds, with each ear containing an average of 800 kernels across 16 rows. Something else you probably didn’t know: each ear of corn always has an even number of rows. Corn is produced in a variety of colors including yellow (the most common), purple, bluish gray, green, white, red, black – and even multicolored!

How to Pick The Best Corn
Selecting the highest-quality ear of corn is actually very easy. Examine the husk, opting for green and fresh. Feel the kernels through the husk. They should feel plump with no holes where kernels are missing. And lastly, look for tassels that are brown and moist or slightly sticky. These are the stringy bits sticking on the top of the corn. If the tassels are dry or black, it’s probably not the freshest ear.



Shop the Sale: Sweet Potato Hash with Caramelized Onions


Sweet Potato Hash with Caramelized OnionsPrep Time: 15 mins
Cook Time: 1 hour 15 mins
Serves: 8

What could be better than sweet potatoes, caramelized onions and chorizo? For breakfast, brunch or really any meal of the day, this hearty dish will satisfy even the most voracious eaters. Chef note: get perfectly caramelized onions every time by ensuring you don’t crowd the pan (we recommend a 12” pan for two large onions) and keeping the heat low. Remember, you’re not sautéing here! Serve with your breakfast favorites or as a side dish for a main meal.

Ingredients

1 Tbs unsalted butter
2 lbs yellow onions (about 2 large), sliced into thin half moons
1 Tbs kosher salt, plus more to taste if necessary
1 lb Mexican chorizo
3 lbs sweet potatoes (about 3 large potatoes), peeled and 1/2-inch diced
6 large cloves garlic, minced
2 long stems fresh rosemary, finely minced
3 Tbs olive oil
Freshly ground black pepper, to taste

Instructions
Heat oven to 450° F. Melt butter in skillet over medium-high heat. When it foams up, add onions; sprinkle lightly with salt. Lower heat slightly. Cook onions for about 30 minutes, stirring occasionally and lowering heat further if they begin to burn. Cook until onions are very dark brown and caramelized. Meanwhile, put chorizo in another skillet. Brown over medium-high heat, chopping up into fine crumbles with spatula. Cook meat for about 10 minutes, or until browned and beginning to crisp. Drain any excess fat.

While chorizo and onions are cooking, place sweet potatoes, garlic and rosemary in large bowl. Toss with olive oil, kosher salt and generous amount of black pepper. Mix well. When onions are dark brown and meat is beginning to get crispy, stir them into sweet potatoes. Mix to combine. Line large baking sheet with foil or parchment paper. Spread out sweet potato mixture evenly. Roast sweet potatoes for 30 to 45 minutes or until soft and browned. Remove from oven. Serve hot with your favorite breakfast accompaniments.

Calories Per Serving: 567, Fat: 29 g (10 g Saturated Fat), Cholesterol: 54 mg, Sodium: 1603 mg, Carbohydrates: 60 g, Fiber: 10 g, Protein: 18 g.

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

Chef Tips

The Sweet Benefits of Sweet Potato
Not only do they taste good, they’re good for you. Sweet potatoes are a great source of vitamin A, vitamin C, vitamin B6, manganese, copper and pantothenic acid. They also provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus, plus they’re high in antioxidants and anti-inflammatory nutrients.

Sweet Potato Latte Anyone?
While you might be more accustomed to sweet potato bakes than lattes, there are a lot of surprising (and delicious) ways to use sweet potato. From coffee to smoothies, hummus and pizza, chili and biscuits to decadent deserts like Ginger-Sweet Potato Cheesecake and Sweet Potato Pie, the uses for sweet potatoes are almost endless. Try swapping them for meat in your quesadillas, adding them to old favorites like Mac & Cheese or building a whole meal around them with recipes like Sweet Potato Fritters.



Shop the Sale: Onion Latkes


Onion LatkesPrep Time: 15 mins
Cook Time: 30 mins
Serves: 4

Try a new take on the traditional potato latke! This delicious alternative is the perfect appetizer or gourmet party hors d’oeuvre. Skip the usual sour cream and serve with garlic-chive yogurt dip, chipotle aioli, spicy peanut dipping sauce – or all three – for some flavorful pairings.

Ingredients
3/4 cup flour
1 1/2 Tbsp sugar
2 tsp baking powder
1 1/2 tsp seasoning salt
1/8 tsp cayenne pepper
1/2 tsp garlic powder
Freshly cracked black pepper
3/4 cup milk
2 1/2 cups onions, finely diced
1 green onion, finely chopped
Oil, for frying

Instructions
In a large bowl, mix together flour, sugar, baking powder, seasoning salt, cayenne, garlic powder and a small amount of black pepper. Combine well. Add milk; whisk until thoroughly combined. (The batter will be thick.) Add all onions to batter; mix with wooden spoon until combined. (A few lumps are fine, so don’t overmix.)

In a large frying pan, heat about 1/2 inch oil to medium-high, adding more oil as needed while cooking.

Drop batter by the tablespoonful into hot oil. If needed, slide batter off with another spoon. Flatten slightly with spoon or spatula to about 3 to 4 inches in diameter. Fry for 2 to 3 minutes or until golden-brown. Flip and repeat on second side. Drain well on paper towels. Repeat with remaining batter. Serve hot.

Calories Per Serving: 159, Fat: 1 g (1 g Saturated Fat), Cholesterol: 4 mg, Sodium: 900 mg, Carbohydrates: 33 g, Fiber: 2 g, Protein: 5 g.

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

Chef Tips

What Are Latkes?
Latkes are traditional Jewish fried pancakes served at Hanukkah. While latkes are usually made from grated potatoes, these savory, shallow-fried cakes can – and have been – made from various vegetables, legumes and cheese for hundreds of years. Many cultures have their own version of the latke too, from the German kartoffelpuffer to the Korean gamja-jeon.

Don’t Cry Over Chopped Onions…And Other Onion Tips
Oh, onions! We love you, but you make us cry and our hands smell like you all day. Here’s how you can enjoy the flavor without the hassle.

Reduce tearing when cutting onions by chilling them in the freezer 10-15 minutes or in the refrigerator for 30 minutes and leaving the root end intact when chopping.

To remove the smell of onions from your hands, rub them with lemon juice. Note: this also works for “onion breath”, but you need to rinse with equal parts lemon and water (although if you do wish to rub lemon in your mouth, please video that comedy).

Store dry onions in a cool, well-ventilated place. Do not store them in plastic bags. For peeled or chopped onions, store in a sealed container in the fridge for up to 7-10 days.

Or pick up a package of Brookshire’s Shortcuts chopped onions, found in the produce section of your local store!



Page 1 of 3812345678910...Last »
Copyright © 2010-2017, Brookshire’s. All rights reserved.
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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS