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Shop the Sale: S’Mores Cookie Pizza

If you have a crowd to please or just an insatiable sweet tooth, our S’mores Cookie Pizza is for you. Ready in just thirty minutes and filled with the chocolatey, marshmallow goodness you know and love, this easy oven-baked dessert is simply divine. Pick up some Kraft Marshmallows on sale this week and try it yourself!


2 (16.5 oz) pkgs Pillsbury Refrigerated Chocolate Chip Cookie Dough, softened
7 oz marshmallow crème
3 cups mini marshmallows
5 (1.5 oz) Hershey’s Chocolate Bars
3 graham crackers, roughly crumbled
Hershey’s Chocolate Syrup, for drizzling


Preheat oven to 325° F. Spread softened cookie dough evenly into lightly greased 13-inch pizza pan, flattening it to edges.

Bake for 12 to 15 minutes until lightly golden-brown. Let cookie cool completely. Spread marshmallow crème over cookie. Top with mini marshmallows, chocolate bar segments and crumbled graham crackers. Place under broiler on high until marshmallows puff and are golden-brown. Watch carefully. Remove from oven and drizzle with chocolate syrup. Serve warm.

 Per Serving:

Calories: 1015, Fat: 25 g (7 g Saturated Fat), Cholesterol: 37 mg, Sodium: 1209 mg, Carbohydrates: 175 g, Fiber: 3 g, Protein: 24 g.

 Chef Tips

Pizza For Dessert

Who doesn’t love pizza? Exactly, which is why pizza dessert is now a thing. There are so many different toppings to try, and you probably already have many of them in your kitchen. From healthier options like fresh fruit or honey and brie, to chocolate brownie, apple crumble, Nutella with chopped nuts, to peanut butter cup pizza, the choices are endless. With fall in the air, it’s also the perfect time for flavors like pumpkin pie and caramel apple.

More S’mores

Can’t get enough S’mores? We hear you. That’s why we’ve put together some other brilliant ideas that put a decadent spin on the old classic.

  • Cheesecake: It doesn’t get any better than S’mores cheesecake, made by adding chocolate chips and marshmallow to the filling and then topping with melted marshmallow and chocolate.
  • Quesadillas: Add a tortilla to a heated skillet coated with cooking spray and sprinkle generously with marshmallows and chocolate chips. Top with a second tortilla and cook just like you would a quesadilla. Genius!
  • Ice Cream Sandwich: Turn your S’mores into an ice cream sandwich by broiling the crackers topped with chocolate and marshmallows until they start to melt, then add a scoop of ice cream, smoosh it together, and voila!
  • Donuts: Slice donuts in half. Top the bottom half with chocolate and the top with marshmallow and pop them under the broiler. Once melted, put them together and enjoy the magic.
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Posted in: Shop the Sale

Shop the Sale: Lemon Squares

There’s nothing quite like the sugary, zesty tang of a lemon dessert, and our Lemon Squares are spot on when your sweet tooth kicks in. We’ve kept things pretty simple with this one so you can prepare and cook up a batch in just one hour. Pro tip: make sure you thoroughly grease the pan, getting into every nook and cranny. This ensures you don’t waste a crumb of these delicious lemon squares! And one final tip: pick up a bag or two of Brookshire’s Sugar on sale all this week.

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar, plus extra for dusting
1 cup granulated sugar
2 tsp lemon peel, grated
2 Tbs lemon juice
1/2 tsp baking powder
1/4 tsp salt
2 eggs


Preheat oven to 350° F. Mix flour, butter and powdered sugar in small bowl. Press evenly with hands into bottom and about 1/2 inch up side of ungreased 8 x 8 pan. Bake for 20 minutes.

Beat remaining ingredients in medium bowl on medium speed until light and fluffy. Pour over hot crust. Bake just until no indention remains when touched lightly in center, about 25 minutes. Let stand until cool. Cut into 1 1/2-inch squares. Dust with sifted powdered sugar.

Per Serving:
Calories: 253, Fat: 11 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 153 mg, Carbohydrates: 37 g, Fiber: 0 g, Protein: 3 g.

 Chef Tips

Better Baking

For those new to baking – or the bakers that are looking to improve their skills – here are some quick tips and tricks to get even more out of your baking.

  • Invest in some kitchen scales. Even small deviations in measurements can really mess with your recipe, but your ingredients will be spot on with digital scales. They’re not expensive and they are handy for all types of cooking.
  • Use room-temperature ingredients when the recipe calls for it (usually those that require creaming). It will be easier and the end product will be much better.
  • Check your oven temperature. The number you see on the dial isn’t necessarily accurate, especially with older ovens. Ensuring you have the right temperature is key to baking, which is where an inexpensive oven thermometer comes in. Simply place it in your oven and you’re done. But remember, this doesn’t replace turning the pan halfway through cooking when called for. Most ovens have a hot spot and even with the correct temperature, you can still wind up with unevenly baked goods.
  • Thoroughly read the recipe and prepare all of your ingredients before you get started. This last one might seem like a no brainer, but it’s easy to get carried away only to find you are out of eggs or you missed a step.

For Lemon Lovers

Looking for more lemon desserts? If you get tired of Lemon Squares (although we doubt it), here are a bunch of other lemon infused dessert ideas to try: lemon pie, lemon cheesecake, lemon tart, lemon cookies, lemon cake, lemon donuts, lemon Crème Brûlée, lemon meringue cupcakes, lemon sorbet and last but not least, lemon pudding. And if you love lemon treats but not all of the sugar in traditional recipes, simply put “sugar free” in front when searching for recipes online.

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Shop the Sale: Chicken Alfredo Pizza

Can’t decide if you want pasta or pizza? We’ve got you covered with our delicious pasta inspired Chicken Alfredo Pizza. This quick and easy meal combines the best of both worlds with a ready-made pizza crust topped with creamy Alfredo sauce, chicken, mozzarella and parmesan. Treat the family to pizza night at home this week with our special price on Sanderson Farm Split Chicken Breasts.

1 pkg Pillsbury Refrigerated Pizza Crust
1/3 cup Alfredo sauce
1 tsp Italian seasoning
1/2 cup parmesan, shaved (divided)
1 cup mozzarella, shredded
1 to 2 precooked chicken breasts, sliced
Cracked black pepper, to taste
Fresh basil, for garnish (optional)


Preheat oven to 400° F. Unroll pizza dough onto nonstick cookie sheet. Stretch dough to desired thickness and shape. Prebake dough for 8 minutes.

Remove from oven; let cool slightly. Add Alfredo sauce, spreading evenly across dough with back of a spoon. Top with Italian seasoning, 1/4 cup parmesan, mozzarella and chicken.

Bake for 8 to 10 minutes, or until cheese is melted and crust is golden. Remove from oven. Top with remaining parmesan. Sprinkle with cracked black pepper and fresh basil.

Per Serving:
Calories: 258, Fat: 11 g (5 g Saturated Fat), Cholesterol: 69 mg, Sodium: 826mg, Carbohydrates: 13 g, Fiber: 0 g, Protein: 26 g.

Unconventional Pizza Ideas

Tired of pepperoni? If our Chicken Alfredo Pizza has got you in the mood for more pizza toppings that are a little outside of the (pizza) box, here are three more unusual pizza ideas to try:

  • Bacon and egg pizza. Whether you look at it as pizza for breakfast or a breakfast pizza, it’s delicious any time of the day.
  • What about salad? When you know you need to get your greens, but you really want pizza, try a Greek salad pizza. Grab a base, drizzle with some olive oil and top with mozzarella, feta, arugula, Kalamata olives, red onion and tomatoes.
  • For something sweet, try peaches. Fresh peaches are divine on pizza when combined with savory flavors. Try it with goat’s cheese, blue cheese, or ricotta, prosciutto and balsamic vinegar.

Pizza Base Alternatives

Whether you are gluten intolerant, looking to lighten your calorie load or just want to try something different, there are loads of pizza base alternatives to explore. For easy switch ups, you can try flatbread, pita bread, French bread or focaccia. Some healthy options you can make from scratch include cauliflower, quinoa, sweet potato, kale and broccoli, and lastly, if you want to switch out your base to whole vegetables, you can use portabella mushrooms, sliced eggplant or zucchini to make tasty mini pizzas.

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Posted in: Shop the Sale

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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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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Posted in: Shop the Sale

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.

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