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Shop the Sale: Pimento Cheese Burgers

Take your burgers up a notch with our decadent Pimento Cheese Burger recipe. Made with three cheeses – and of course pimento peppers – our pimento cheese will add even more sizzle to your next summer cookout. Just don’t forget to make extra as this favorite won’t last long! And look out for Angus Fresh Ground Chuck on sale at Brookshire’s just in time for the weekend.



1 cup shredded extra-sharp cheddar, room temperature
1/3 cup shredded Monterey-Jack, room temperature
3 Tbs mayonnaise, room temperature
2 Tbs cream cheese, room temperature
2 oz diced pimento peppers, drained
1/2 tsp garlic powder
1/2 tsp onion, minced
1 Tbs pickle juice
1 tsp yellow mustard


1 1/4 lbs ground chuck
1 tsp salt
1 tsp ground black pepper
2 cloves garlic, minced
4 buns
Ketchup, for serving
Green leaf lettuce, for serving
Sliced red onion, for serving


In a mixing bowl, combine all pimento cheese ingredients. Mix well; set aside. Combine beef with salt, pepper and garlic. Gently mix with your hands until ingredients are evenly distributed. Divide into 4 equal-sized patties.

Grill burgers until cooked to desired doneness. Just before burgers are done, spread about 2 tablespoons of pimento cheese onto each patty. Once cheese has melted, remove from grill. Add remaining pimento cheese to buns. Serve with ketchup, lettuce and red onion.

Per Serving:

Calories: 535, Fat: 33 g (17 g Saturated Fat), Cholesterol: 93 mg, Sodium: 1363 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 27 g.


Chef Tips

Pimento Cheese Everything

Who said your favorite cheese is just for sandwiches and burgers? Pimento cheese makes everything better! You can use it to make dip, quesadillas, cheesy muffins or biscuits, mac and cheese, loaded baked potatoes, omelets – it even goes great in grits! So you might just want to whip up a double batch and try it out with your next dish!

Burger Variations

Believe it or not, not everyone loves a juicy beef burger. For those looking for good alternatives, there are lots of other meats and meat substitutes to try. Meat options include chicken, pork, turkey, salmon, and game meats such as venison or bison. On the vegetarian front, there are loads of options to choose from including black bean, quinoa, chickpea, sweet potato, zucchini and mushroom. So if you’re not a beef fan or you just feel like mixing it up, get creative with some different ingredients.

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Posted in: Shop the Sale

Shop the Sale: Pan-Fried Steak

Weeknight meals should be healthy and delicious, but most of all, easy. And it doesn’t get much easier than a pan-fried steak. Seasoned with salt and pepper, and paired with salad, vegetables or some hearty greens, a tasty dinner for the whole family has never been simpler. Plus, we have T-bone steak on sale, so take advantage and put steak on the menu this week.

4 (8 oz) steaks, 1-inch thick
1 tsp salt
1/2 tsp ground black pepper


Sprinkle both sides of steaks with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes.

Heat large skillet or grill pan over medium-high heat for about 4 minutes. Place steaks in skillet. Do not turn or move them for 4 minutes. (This sears the outside to seal in juices. Turning a steak before the outside is seared will cause it to stick to the pan.)

Turn with a spatula. (Using a fork will pierce the meat and cause juices to escape.) Cook for 4 more minutes for medium-rare or 6 minutes for medium-well. Transfer to a serving plate. Let stand for 5 minutes before serving, so the juices redistribute in the meat.

Per Serving:
Calories: 452, Fat: 11 g (4 g Saturated Fat), Cholesterol: 204 mg, Sodium: 684 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 82 g.

Chef Tips

Simply Perfect Sides

In the vein of keeping things simple – and healthy – here are some super easy sides to go with your perfectly pan-fried steak.

  • Potatoes: oven-baked fries or wedges are a healthy option, and you can mix it up by using a combination of potatoes and sweet potatoes. Another light option is an oil and vinegar potato salad.
  • Salad: You can’t really go wrong with any salad, although traditional green salads are an easy choice. For those looking for something a little different, try an Asian-Style Slaw or Grilled Corn Salad.
  • Vegetables: A medley of roasted vegetables makes a healthy and hearty side for steak, while tasty stove top options include sautéed mushrooms, stir-fried vegetables or cauliflower mash.
  • Greens: Add some greens to your plate with garlic roasted broccoli or green beans, and asparagus pan-fried or roasted in a little olive oil.

Know Your Steaks

Although we love a good T-bone, it is just one of many cuts of steak. Here we’ll take a quick look at the six most common cuts.

T-Bone: Also called a Porterhouse, the T-bone is a bone-in steak from the short loin. On one side of the T-bone is a New York strip and on the other is a tenderloin. These steaks usually have a medium amount of marbling, making them great for the grill or the pan.

New York Strip: This is a boneless cut from the short loin behind the ribs. Although it has fat on one edge, it otherwise has a medium amount of fat, making it tender but less fatty than some other cuts. It is also called a top loin or top sirloin.

Tenderloin: This is the tenderest cut of beef. A boneless cut from the short loin and sirloin, it is a very thick, lean cut with little fat marbling. It is usually seared over a high heat and then finished in the oven. On restaurant menus you will often find this steak listed as a fillet or Filet Mignon.

Ribeye: As the name suggests, the ribeye steak is cut from the rib section. It is a fattier cut with an abundance of marbling, with the “eye” offering a very smooth texture and a finer grain. This juicy steak is a favorite on the grill, although it is also good broiled or pan fried.

Flank: Cut from the abdominal section, flank steak is a thick, flat cut of lean meat. Although flavorful, it tends to be tough and is best marinated and then cooked quickly on a high heat. It is a great cut for recipes like fajitas.

Skirt: Similar to the flank steak, this slightly tougher cut from the plate section offers a rich, beefy flavor that is best cooked rare to medium rare and cut against the grain. This cut is also better when marinated prior to cooking to tenderize the meat. It is a bit more versatile than flank and can be grilled over a high heat or slow cooked.


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Shop the Sale: Coffee-Rubbed Burgers

At first brush, it might not seem like coffee and burgers are a natural fit, but one bite of our Coffee-Rubbed Burgers and you’ll realize they were meant for each other. Inspired by your favorite morning brew, these flavorful burgers make for an easy and delicious weeknight meal and will be a guaranteed hit at your next cookout. Take advantage of Community Coffee on sale this week and get grilling!


1 Tbs ground coffee
2 tsp brown sugar, packed
1/2 Tbs ground black pepper
1/4 Tbs coriander
1/2 Tbs onion powder
1/2 Tbs garlic powder
1/2 tsp sea salt

2 lbs Angus ground beef
salt and pepper, to taste
1/4 cup BBQ sauce, divided
2 Tbs butter, divided
4 hamburger buns
arugula (enough for 4 burgers)
8 slices peppered bacon, cooked
Combine coffee rub ingredients in small bowl; mix together with a fork. Set aside. In another mixing bowl, add ground beef, salt, pepper and 2 tablespoons of BBQ sauce. Mix well with your hands. Divide into 4 equal-sized patties (1/2 pound each).

Rub coffee rub seasoning mix over both sides of each burger patty. Heat a large skillet. Add 1 tablespoon of butter; toast the buns (sliced-side down). Remove from pan to cool.

Add remaining butter to pan. Add patties to skillet. Cook for about 4 to 5 minutes per side, or until burgers are done. Spread BBQ sauce over both sliced sides of each bun. Layer arugula, burger patty, 2 bacon slices and the top bun for each burger.

Per Serving:
Calories: 389, Fat: 21 g (10 g Saturated Fat), Cholesterol: 63 mg, Sodium: 986 mg, Carbohydrates: 31 g, Fiber: 1 g, Protein: 19 g.


Chef Tips

Cook the Perfect Burger Every Time
Whether you’re using the pan or the grill, there’s no reason you can’t enjoy a restaurant-quality burger at home with these quick cooking tips.

On The Grill:

  • Make an indentation in the top of each patty before cooking. This helps the burger hold its shape and avoids swelling as it cooks.
  • Don’t handle the meat excessively. Once you’ve formed the burgers, leave them alone.
  • Always cook burgers on a high heat.
  • Grill the burgers until slightly charged then flip to cook the other side. Only flip your burgers one time and never flatten them with a spatula.

In The Pan:

  • Again, don’t over-handle the meat, but skip the indent in the top.
  • Use a cast iron skillet if you have one. You’ll get a perfect sear.
  • Make sure you preheat the pan. Add a small amount of oil in the pan over a high heat before placing the burgers in the pan. The oil shouldn’t smoke – if it does, your pan is to hot and should be cooled for a minute or two.
  • Cook burgers for 4-5 minutes on one side and then flip only once to cook on the other side.


Coffee for Every Meal
Once you’ve tasted our Coffee-Rubbed Burgers, you’ll be hooked on cooking with coffee. The good news is, coffee is a brilliant addition to loads of dishes from roast beef to chocolate cake, salmon, coffee-glazed turkey, and many more. You can even add it to your favorite BBQ sauce which is perfect served with grilled chicken or use your morning brew in your next biscotti. The most common ways of using coffee in cooking is as a spice rub for meat, in marinades, braising liquids and sauces and brewed coffee in coffee-infused desserts.

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Shop the Sale: Beer-Can Chicken

Total Time: 2 hours   
Serves: 4

Beer and chicken: one of the best flavor combinations ever invented. Although you may be more used to cracking open a can of beer to drink with your chicken, you can also cook with it to create perfectly grilled chicken that’s juicy on the inside and crispy on the outside. Safety tip: do not forget to open the can! Pick up a Sanderson Farms Whole Chicken on sale and try our Beer Can Chicken for yourself this weekend!

1 (4 to 4 1/2 lbs) whole chicken
2 Tbs extra virgin olive oil
2 tsp kosher salt
1/2 tsp freshly ground pepper
1 can beer, optional

Preheat gas grill to medium heat (about 400° F). Remove giblets from chicken; trim excess skin and fat. Loosen skin over the breast and thigh meat. Rub oil, salt and pepper under skin onto the breast meat and leg meat. Rub a little on the skin and inside the cavity.

Hold chicken upright and fit opening of the cavity over vertical grilling rack or large beer can (can should be open and full of beer). Turn off half of the grill burners. Place chicken on grill rack over cool side of grill.

Close lid. Grill until chicken is very tender and an instant-read thermometer inserted into thickest part of thigh without touching bone registers 165° F, about 1 hour 15 minutes to 1 hour 30 minutes. Transfer chicken to clean cutting board. Let rest for 10 minutes before carving.

Per Serving:
Calories: 418, Fat: 27 g (7 g Saturated Fat), Cholesterol: 132 mg, Sodium: 1286 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 41 g.

Chef Tips

 No Beer Substitutions and No Grill Options

If you don’t have a can of beer or a vertical cooking rack at home, there are a number of other options you can try. For starters, any soda can will do, from Coke to Mountain Dew to Dr. Pepper or even good old soda water. Canned juices also work well, and if all you have is an empty can, you can fill it with water or chicken stock in a pinch.

No grill? No problem. You can cook Beer Can Chicken in a smoker or an oven. Just make sure whatever method you choose for cooking your chicken, you keep things safe. Placing the chicken on your grill or in the oven can be tricky, and removing it can be even trickier. If you’re using a rack with a shallow drip tray, it may become filled with hot fat which can spill and cause burns. Likewise, your can is full of hot liquid, so be careful when handling.

Carving Your Bird
With Beer Can Chicken, there are two methods for carving your bird. The first and simplest is to leave the chicken on the can and carve it in its upright position – assuming it doesn’t literally fall off the bone! Just be sure to allow time for the chicken to rest before carving. The second method is to remove the can and carve the chicken horizontally on a chopping board. Be very careful when lifting the bird from the can. Your best bet is to wiggle it to make sure it isn’t stuck and then gently lift the chicken off the can using a pair of tongs. Place the bird breast side up on your chopping board. Remove the legs and thighs, then cut the breast meat by making a deep cut along each side of the breast bone and working the meat off the rib cage with your knife or by hand. Remove the wings from the breast meat by cutting at the joint.

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Shop the Sale: Banana-Honey Chocolate Chip Muffins

Total Time: 45 minutes
Serves: 16 large or 48 mini muffins

For breakfast, dessert or an afternoon snack, you can’t beat our Banana-Honey Chocolate Chip Muffins. Light, fluffy and utterly delicious, this is an easy recipe that yields big results. Chef tip: if you’ve run out of honey, you can substitute it 1:1 with maple syrup. Speaking of syrup, now is the time to stock up, with Full Circle Maple Syrup on sale!

3/4 cup maple syrup
1/4 cup honey
3 extra-ripe bananas, mashed
1 tsp cinnamon
1/4 cup canola oil
1 stick unsalted butter, melted
1 cup milk
2 cups all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup dark chocolate chips, divided

Preheat oven to 350° F. Line a muffin pan with baking cups or spray with nonstick cooking spray. Set aside. In a medium saucepan combine syrup, honey, bananas, cinnamon, oil, butter and milk. Cook on low heat for 2 to 3 minutes; whisk to combine. Let cool for 5 to 10 minutes.

In a large bowl, sift together flour, baking soda and salt. Add banana mixture to dry ingredients; mix well. Once batter has cooled, stir in half of the chocolate chips. Scoop batter into muffin tins about 3/4 full. Sprinkle additional chocolate chips on top of each muffin.

Bake for 20 to 25 minutes, or until toothpick poked into center comes out clean. Let cool in muffin pan for about 5 minutes. Then, place on a wire rack to completely cool.

Per Serving:
Calories: 255, Fat: 12 g (5 g Saturated Fat), Cholesterol: 16 mg, Sodium: 356 mg, Carbohydrates: 37 g, Fiber: 1 g, Protein: 3 g.

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

Chef Tips

Sweet Substitutions
We’ve all been there: you’re all set to bake, but you’ve run out of sweetener. The good news is you don’t necessarily have to run out to the store. There are a number of substitutions that you can use in most baking recipes.

  • Maple syrup, honey, agave nectar, molasses and corn syrup can be substituted 1:1 ratio
  • All syrups can be substituted with 1 ¼ cups of granulated sugar plus ¼ cup of water
  • If using brown rice or barley malt syrup, substitute 1 ¼ cups of syrup for each cup of sugar or other syrups

Muffins For Every Occasion
Most of us think of sweet flavors when it comes to muffins: banana-honey, blueberry, chocolate and apple-cinnamon to name just a few. But muffins are just as delicious in savory flavors and if you have a few mini muffin trays laying around, they make delicious and easy appetizers for parties or get-togethers. Some of our favorites include Jalapeño Cheddar Cheese, Prosciutto and Feta, and Spinach, Cheese and Sundried Tomato.

Shop the Sale: Chocolate Bacon Skewers

Total Time: 1 hour
Serves: 12

For a truly decadent dessert, look no further than our Chocolate Bacon Skewers. Finished with peanut butter drizzles and crushed pecans, this sweet and salty treat brings the best of both worlds to every last bite. Make it today with John Morrell Bacon, on sale all this week.

12 wooden skewers
12 slices bacon
1/4 cup brown sugar
1 cup chocolate chips, melted
2/3 cup peanut butter
1 cup pecans, crushed

Soak skewers in water for 30 minutes. Preheat oven to 400° F. Thread bacon onto skewers, and place on a parchment-lined baking sheet. Sprinkle with brown sugar. Bake for 20 minutes until crispy. Place on paper towels; let cool slightly.

Melt chocolate chips and peanut butter, separately. Lay bacon across baking pan. Dip bacon in chocolate, and drizzle with peanut butter. Sprinkle bacon pieces with pecans. Allow chocolate to harden before serving.

Per Serving:
Calories: 347, Fat: 27 g (8 g Saturated Fat), Cholesterol: 24 mg, Sodium: 517 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 13 g.

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

Chef Tips

Sweeter Salty
Exactly why do salty and sweet foods taste so good together? For starters, salt enhances flavor when it’s used in the right amounts, so all of that sweet goodness in your recipe is enriched by a little salt. Additionally, humans have evolved a taste for sweet foods to ensure we get plenty of high calorie carbohydrates, and salt because it’s an essential mineral. And when you put them together there’s just something so satisfying about the flavor that sweet or salty alone cannot provide. That’s why our chocolate and bacon skewers taste so good!

Other fabulous sweet and salty pairings include apple and aged cheddar, chocolate and peanut butter, chicken and cranberry, brie cheese and honey, and pretzels and caramel. But don’t limit yourself to these pairings, grab your favorite sweet and salty foods and give something new a try.

Bacon Cuts
While we love our American-style streaky bacon, there are many other types of bacon that are a little different, but just as delicious. If you’re in a bacon rut, check out one – or more – of these:

  • Canadian bacon: it’s smoked and fully-cooked pork loin, so it doesn’t require cooking just like ham. It tastes a bit like ham as well, and has fewer calories and fat.
  • Pancetta: this Italian-style bacon is uncured pork belly that is usually packaged in sliced spirals or a roll and sold by the slice.
  • Slab bacon: just as the name suggests, this is a slab of meat that needs to be sliced by your butcher or at home. It is made from the belly, side cuts and fatback.


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.

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

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: Marshmallow Cereal Treats

Marshmallow Cereal TreatsPrep Time: 10 mins
Cook Time:  20 mins
Serves: 12

If you’re looking for a fun cooking project (especially for kids), then check out our quick and easy Marshmallow Cereal Treats recipe. With just three ingredients and only a handful of minutes cooking time, this simple recipe is a great way to whip up a sweet treat without spending hours in the kitchen. Plus, it’s one you can enjoy over and over by switching out the cereal for a whole new flavor experience, so stock up on all of your favorite Brookshire’s brand cereals on sale this week.

3 tablespoons butter
10 oz Marshmallows
6 cups Brookshire’s Brand cereal

Stove Top Instructions
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal and stir until well coated.

Using a buttered spatula or wax paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day, but can be stored at room temperature in an airtight container for two days or frozen for up to 6 weeks.

Microwave Instructions
Heat butter and marshmallows in a microwave-safe bowl on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

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

Chef Tips

Liven Up Your Breakfast
While there’s nothing wrong with pouring milk over a bowl of cereal, there are other alternatives to spice up your morning meal. You could try substituting milk with Greek Yoghurt for a new twist or you can add some fruit and make a gourmet parfait. You can also whip up a smoothie with cereal, milk, peanut butter and a banana or you can use your favorite cereal to make granola bars for mornings on the go. You can even use it as a coating on your French Toast for some extra crunch! Don’t get bored with your cereal – get creative!

Cereal…Not Just For Breakfast
There are many ways to use cereal for more than the breakfast bowl. From appetizers to the main course and dessert, cereal can come in handy for any course. For starters, there’s DIY Chex Mix that’s perfect for parties, and for main meals you can use it as a breading for Cereal Crusted Chicken or in place of croutons in salad. And of course, there are a host of sweet recipes for dessert from cookies and squares to cakes and more.

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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.

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)

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.

Shop the Sale: Steak & Potato Grilled Cheese

Steak & Potato Grilled Cheese SandwichPrep Time: 45 mins
Cook Time:  45 mins
Serves: 2

What do you do when you love steak, potato and grilled cheese? You make a sandwich! Although to be honest, “sandwich” doesn’t quite do justice to this gourmet meal wrapped in French bread. Loaded with steak and potato and topped with onion, bell pepper and melted Provolone cheese, this is not your momma’s grilled cheese. Try it for yourself and enjoy sale prices on Boneless Top Sirloin Steak all this week.

1 yellow onion, sliced
1 green bell pepper, sliced
Salt and pepper, to taste
1 potato, sliced 1/4-inch thick
1 Tbs olive oil
1 (6 oz) sirloin steak, room temperature
1 loaf French bread
Garlic salt, to taste
4 slices Wisconsin Provolone Cheese

Sauté onions and bell peppers over medium heat until softened. Add salt and pepper, to taste. Transfer to bowl or plate. Toss potatoes with oil; sauté over medium heat until cooked through.

Heat sauté pan on high for a few minutes. Once heated, reduce to medium-high heat. Cook steak for about 3 to 4 minutes per side, so it is rare to medium-rare. It will cook more once you griddle your sandwich. Once steak is done, put it on a plate to rest for 10 to 15 minutes. Thinly slice steak against the grain.

Portion out enough bread for 2 sandwiches; slice open bread portions. Butter each side of bread when everything is done cooking. Sprinkle some garlic salt on inside of bread slices; put 1 provolone slice on inside of each bread slice. Spoon some sautéed onions and bell peppers on each bottom slice. Layer potatoes and steak slices on each bottom slice. Add remaining onions and bell peppers divided between bottom slices; finish with the top bread slice for each sandwich.

In large sauté pan over medium heat, cook sandwiches until bread is toasted and cheese has melted, about 3 to 4 minutes per side.

Per Serving:
Calories: 1117, Fat: 37 g (15 g Saturated Fat), Cholesterol: 257 mg, Sodium: 1285 mg, Carbohydrates: 89 g, Fiber: 7 g, Protein: 105 g. 

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

Chef Tips

More Fancy Grilled Cheese Ideas
In case steak and potatoes isn’t quite your thing (who are you?!), there are plenty of other combinations just waiting for you to assemble them. You can build your perfect sandwich from practically anything that strikes your fancy, although the truly great arrangements do have a few things in common:

  • Flavor combination is key. Think salty and sweet (like bacon and cranberry), spicy and salty (feta cheese and jalapeños) or sweet and spicy (hot pepper jelly).
  • It’s all about the cheese. Not only is the gooey, melty goodness of cheese what defines your sandwich, it’s also the glue that keeps it together. Top choices for melting include Gruyere, Asiago, Havarti, Provolone, Fontina, Gouda, and soft cheeses like Brie and Camembert
  • Choose artisan bread. What makes the difference between a regular grilled cheese and a gourmet creation is the bread. Forget your standard sliced white and go for options like crusty French bread or baguettes, ciabatta, focaccia, sourdough or a hearty rye or whole grain loaf.

Lighter-Style Grilled Cheese Variations
As good as gourmet sandwiches taste, we all know they’re not so good for the waistline. If you’re watching your weight or you’re focused on healthier eating, there are plenty of good options for getting the grilled cheese you crave without loading up on calories and fat. Try Havarti, pepper jelly and pear; sweet potato, kale and Monterrey Jack or opt for a Hawaiian style ham, cheese and pineapple. Other great tips include stuffing your sandwich with mixed lettuce, spinach or arugula, adding tomatoes, cucumbers or other high water/low calorie vegetables, or going with a half sandwich serve and pairing with soup or a salad.


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