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Shop the Sale: Peach and Pepper Preserves


Peach Pepper PreservesThere’s a produce stand not too far from where I live, on a farm-to-market road between Pittsburg, Texas, and Mount Pleasant.

It’s a huge, rugged, wooden structure that looks lifeless against a cold landscape.

All winter I watched it, boarded up, gray and deserted for the winter.

Not too long ago, it came to life.

The boards were taken down. The makeshift screens were replaced and freshened up. Most of all, the gray boards of the weathered wood became a backdrop for a rainbow explosion of color with fresh fruits and vegetables.

I love a good produce stand.

Up in East Texas, we pride ourselves on peach orchards, some of the best that don’t come out of the sunshine states.

Juicy and firm, sweet and tangy, our peaches are a summer staple of happiness.

I love to mix sweet and spicy, and these preserves are absolutely perfect.

Peaches and nectarines are on sale this week at Brookshire’s, so no matter where they come from, try this treat today.

Peach and Pepper Preserves

Ingredients:
4 1/2 cups peaches, peeled and diced (about 2 1/2 lb)
1 jalapeño pepper, minced
1/2 red bell pepper, finely chopped
1 1/2 cups sugar
3 Tbsp fresh lime juice
1 (1.75 oz) pkg powdered fruit pectin

Directions:
Stir together all ingredients in a 4-quart microwave-safe glass bowl.

Microwave on high 8 minutes (mixture will boil). Stir mixture, and microwave on high 8 to 10 minutes or until thickened. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator for up to 3 weeks.

Serves 24

Nutritional Information: Calories Per Serving: 73, Calories from Fat: 1, Fat: 0.1 g, Cholesterol: 0 mg, Sodium: 3 mg, Potassium: 66 mg, Carbohydrates: 18 g, Fiber: 0.5 g, Sugar: 18 g, Protein: 0.3 g.

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Healthy Living: Organic Supply Milk


Organic Milk

I always try to do best by my family, especially when it comes to their health.

There’s so much in the news these days about what’s healthy, what’s safe, what’s harmful or what could be bad for you that it’s hard to make sense out of it all sometimes.

Brookshire’s likes to take the guesswork out of healthy living by offering products you can trust and will feel comfortable serving to your babies and grandbabies.

Our Organic Supply milk is one of those products.

Our Organic Supply comes from a dairy farm in the panhandle of Texas, and it is bottled in Tyler, Texas by Brookshire Grocery Company employees. This milk does not contain any artificial growth hormones (rBST), antibiotics, aflatoxins or genetically modified organisms (GMO). It is also certified kosher by Dallas Kosher.

Organic milk comes from livestock that are allowed to freely graze, are fed an organically-certified feed, are not treated with most drugs including growth hormones and are treated humanely. In terms of quality, safety and nutrition, there’s no difference between organic and regular milk. Both contain the same combination of vitamins and nutrients.

I definitely feel great about serving organic milk to my growing boys!

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Posted in: Healthy Living


Product Talk: All Whites


Hash brown CasseroleI love eggs and could eat them at every meal. Every single meal, no joke.

However, my doctor told me to watch my cholesterol intake. Eggs don’t have a ton of cholesterol, but it’s enough when your doctor says to watch it.

Luckily, there are products like All Whites on the market. Found in a carton in the refrigerated section of Brookshire’s, All Whites is simply what it says: egg whites.

Three tablespoons, about the equivalent of one egg, is only 25 calories and zero cholesterol or fat.

Now, I use them for breakfast all the time!

Hash Brown Casserole

Ingredients:
2 cups frozen shredded hash brown potatoes
1/2 lb ground Italian sausage
1 small zucchini, cut in half crosswise and thinly sliced lengthwise
1/4 cup red bell pepper, chopped
1 cup (8 oz) All Whites egg whites
1 cup milk
1 tsp Dijon mustard
1 cup cheddar cheese, shredded

Directions:
Heat oven to 375° F. Butter bottom and sides of a 9-inch glass pie plate. Firmly press hash browns on bottom and sides of pie plate. Bake 10 minutes.

Meanwhile, cook Italian sausage in a 10-inch skillet until browned. Drain fat. Combine cooked sausage, zucchini, red bell pepper, All Whites, milk and mustard in a large bowl; mix well. Pour All Whites mixture into crust.

Return to oven and bake 30 to 35 minutes, or until center is set. Sprinkle with cheese. Bake 1 to 2 minutes or until cheese is melted.

Nutritional Information: Calories Per Serving: 188, Fat: 11 g, Cholesterol: 29 mg, Sodium: 470 mg, Carbohydrates: 10 g, Fiber: 1 g, Protein: 13 g, Calcium: 119 mg.

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Posted in: Product Talk


Dine In: Grilled Salmon with Avocado Salsa


Grilled Salmon Avocado SalsaMy family has gone on a chicken strike.

Apparently, I make it too often, even though I try my best to vary the recipes I use.

They love pork, but honestly, I get tired of that, too.

We never, ever, get tired of salmon, however.

This recipe has pretty much all my favorite things. I can’t get enough of avocados this spring so to make an avocado salsa brings me closer to heaven, I think. We love to grill, and we love Friday nights on the porch.

Plus, between the salmon and the avocado, this recipe will be chock full of “good,” heart-healthy fats.

Try it this weekend!

Grilled Salmon with Avocado Salsa

Ingredients:
2 lb salmon, cut into 4 pieces
1 Tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1/2 tsp ancho chile powder
1 tsp black pepper

For the avocado salsa:
1 avocado, sliced
1/2 small red onion, sliced
1 jalapeño pepper, diced
juice from 2 limes
1-2 Tbsp cilantro, finely chopped
salt, to taste

Directions:
Mix the salt, chile powder, cumin, paprika, onion and black pepper together; rub the salmon fillets with olive oil and this seasoning mix.

Refrigerate for at least 30 minutes.

Preheat the grill to medium.

Combine the avocado, onion, cilantro, lime juice, jalapeño and salt in a bowl and mix well; chill until ready to use.

Grill the salmon to desired doneness (salmon tastes best with a pink center and is perfectly safe to eat).

Top with avocado salsa.

Nutritional Information: Calories Per Serving: 419, Calories from Fat: 224, Fat: 25 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 100 mg, Sodium: 689 mg, Potassium: 1116 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 1 g, Protein: 45 g.

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

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Posted in: Dine In


Shop the Sale: Chili Lime Chicken


Chili Lime ChickenI love to write about my friends, but not all of them love to be written about.

I don’t think this one will mind.

She came into my life in a professional capacity, a whirling dervish of energy and laughter in an otherwise quiet office. With her feisty Mexican attitude (her words, not mine) and her South Texas flair, she brought a vigorousness to our staid office that hadn’t existed before.

It wasn’t uncommon for me to startle out of deep concentration because she started laughing uproariously at an email she’d received, something she’d read or something she’d seen on social media.

She loves to read, just like me, and she loves to eat, just like me.

While cooking wasn’t her passion in life, she certainly loved to share recipes and discuss cooking (and eating) with me. She made the best empanadas I’ve ever eaten.

She posted this recipe recently, so I know it will be good, plus it’s perfect for the Brookshire’s split chicken breasts that are on sale this week.

Chili Lime Chicken

Ingredients:
6 to 8 split chicken breasts
1/4 cup mild chili powder
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp cumin
1/2 Tbsp smoked paprika
1/2 tsp chipotle powder or cayenne pepper
1/2 tsp thyme
juice of 1 large lime
2/3 cup canola oil

Directions:
In a medium glass bowl, combine all of the dry spices. Whisk in the lime juice and canola oil until well-combined. If it seems too thick, add a little more oil. Taste for salt.

Arrange the chicken breasts in a glass baking dish. Take the marinade and pour over chicken. If you have to, use your hands to make sure chicken is covered completely. Marinate in refrigerator for 3 hours.

Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400° F. Line a baking sheet with foil paper. Arrange chicken breasts onto baking sheet and do not overcrowd. Bake in oven for 30 minutes. Remove from oven and let stand for 5 to 6 minutes.

Serve as is with your favorite rice dish or slice thin for tacos. It makes a great topping for your favorite salad. If you serve it sliced, it yields up to 10 servings.

Notes: This chicken tastes great for tacos, burritos, enchiladas, salads or just with your favorite rice dish. You can also grill the chicken instead of baking it in the oven, just take care that the spice rub does not burn.

Nutritional Information: Calories Per Serving: 343, Calories from Fat: 252, Fat: 28 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 65 mg, Sodium: 1393 mg, Potassium: 114 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 22 g.

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Healthy Living: Banana Beet Smoothie


Banana Beet SmoothieI’ll confess: the first thing that drew me to this recipe was the pretty pink color in the picture on the recipe!

I’m easy that way.

Then, I read that it contained beets, and I wasn’t going to try it. However, beets are often called one of the world’s healthiest foods. They have antioxidant, anti-inflammatory and detoxification properties.

They are high in folate, manganese and potassium. They also provide significant fiber and copper!

I can’t even taste “beets” in this smoothie recipe. Try it and you’ll see! 

Banana Beet Smoothie

Ingredients:
4 small raw beets, peeled and cut in bite-sized pieces (if your blender is not strong enough, steam beets first for easier blending)
1 small banana (for a thicker smoothie, use a frozen banana)
1 small green apple, chopped
1 small sweet Meyer lemon, juice only
1/2 cup fresh squeezed orange juice

Directions:
Place all ingredients in the blend. Blend until smooth.

Nutritional Information: Calories Per Serving: 407, Calories from Fat: 11, Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 317 mg, Potassium: 2027 mg, Carbohydrates: 97 g, Fiber: 15 g, Sugar: 70 g, Protein: 9 g.

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Product Talk: Brookshire’s Deli Fried Chicken


Fried ChickenI was craving fried chicken the other day.

I never crave fried chicken or anything “fried,” usually.

One Sunday recently, I wanted chicken, egged on by my boys who spurred on my craving by suggesting an “old-fashioned” picnic in the park.

Who am I to say no to that?

I wasn’t going to make fried chicken (previous attempts have taught me to leave it to the experts), so we went to the Brookshire’s Deli to pick up a box of their fried chicken.

It was heavenly. It was crispy, juicy and perfectly seasoned. The boys devoured several breasts a piece, and then lay on the picnic blanket in the sunshine, holding their bellies and groaning.

Brookshire’s fried chicken, at the deli counter, is prepared daily. You can get assorted pieces, like breasts, wings, drumsticks or thighs. Best of all, it’s affordable and delicious, and you don’t have to scrub down your kitchen afterward!

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Posted in: Product Talk


Dine In: Key Lime Parfaits


Key Lime ParfaitsThe other night, I was talking to a friend, and we were reminiscing about amazing vacations we’d taken (because it’s been a long time so memories are really all we have). Of course, one of the things we remember most about each of these trips is the food. 

My most memorable meal took place near Florence, Italy.

He said the most amazing dessert he’d ever had was a key lime pie on a cruise. He said he ate some every night during the trip and had never had any that was as delicious again.

About a week ago, a friend posted a picture on Facebook of a key lime pie she was eating. That did it. I had to have some. I decided not to make a pie, lest it not measure up to the epic version from the cruise, but these parfaits satisfied my craving and were the perfect dessert on a spring night at home.

Key Lime Parfaits

Ingredients:

Graham Cracker Crumble:
3 Tbsp unsalted butter
2 Tbsp white sugar
1 Tbsp light brown sugar
1/2 cup graham cracker crumbs 

Key Lime Cream:
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbsp grated lime peel
1 cup of the sweetened whipped cream from the recipe right below

Sweetened Whipped Cream
2 cups whipping cream, chilled
1/4 cup powdered sugar
pure vanilla extract

Directions:
Melt butter in a small, heavy skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool. 

To make the key lime cream, stir condensed milk, lime juice and lime peel in a large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.

For whipped cream topping, beat 2 cups whipping cream in a bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl and the beaters in the freezer 10 minutes before you make the whipped cream.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture. Save the remaining whipped cream for topping the parfaits.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

Nutritional Information: Calories Per Serving: 351, Calories from Fat: 125, Fat: 14 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 45 mg, Sodium: 188 mg, Potassium: 249 mg, Carbohydrates: 52 g, Sugar: 48 g, Protein: 6 g.

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

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Posted in: Dine In


Shop The Sale: Pork Spareribs


Pork SpareRibsLast weekend, I went to one of the best events I’d EVER been to in the city where I live: the Red Dirt & Barbecue Festival. Brookshire’s provided all the sodas for the event…provided all the sodas which were FREE, I might add…and they were certainly welcome on such a warm spring day in Texas.

The Red Dirt & Barbecue Festival was exactly what it sounds like – a day featuring four Red Dirt bands and 15 (yes, 15) different barbecue restaurants from all over the South giving out samples of their best meats.

We were in hog heaven, pun slightly intended.

We spent the afternoon sampling ribs, sausages, brisket, potato salad, beans, chicken and steak. Everything was so delicious, and I didn’t have a bad morsel of food the entire event.

I really enjoyed sampling the ribs. Ribs aren’t something I make at home very often so any chance I get to eat them, I grab it! I quickly got over my awkwardness about gnawing on a rib bone in public and even got to the point of licking my fingers after I finished a meaty morsel. There were beef ribs, short ribs, pork ribs, and spareribs; you name it, it was at the festival!

My boyfriend loved the ribs, too, but he and I disagree on one thing: He doesn’t like any sauce on his ribs, only a dry rub, while I love a tangy sauce to complement the savory meat. Which do you prefer?

In honor of Red Dirt & Barbecue (which should take place in April next year, as well), here’s a recipe for pork spareribs, on sale this week at Brookshire’s. Of course, all the big barbecue joints had massive smokers and grills, but you can make these right in your oven.

Pork Spareribs

Ingredients:
4 to 5 lb pork spareribs
2 Tbsp butter
1 medium onion, finely chopped
1/2 cup celery, finely chopped
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 Tbsp brown sugar
2 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1/2 tsp ground mustard
1/8 tsp pepper
1/8 tsp chili powder

Directions:
Cut ribs into serving-size pieces; place in a shallow roasting pan, bone-side down. Bake, uncovered, at 350° F for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.

Add onion and celery; cook and stir for 4-5 minutes or until tender.

Stir in the remaining ingredients. Bring to a boil; reduce heat.

Simmer for about 10 minutes or until slightly thickened, stirring occasionally. Remove from heat.

Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer, or until ribs are tender.

Serves 6

Nutritional Information: Calories Per Serving: 318, Fat: 17 g (7 g Saturated Fat), Cholesterol: 94 mg, Sodium: 478 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 27 g.

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Healthy Living: Pesto Squash Boats


Squash BoatsRecently, I made the decision to try a diet with fewer processed foods. I have a few health issues that I think can be solved with better eating habits instead of medicines.

However, every Thursday is “Pasta Thursday” at my house and my kids love it. I didn’t want to change that for them.

So, I thought I’d try spaghetti squash. Even more daringly, I thought I’d try it with them. I made this version tossed with pesto, and they loved it. Even better, they thought eating it right out of the “shell” was fun and different.

You can top it with any sauce you want, too.

Pesto Squash Boats

Ingredients:
1 spaghetti squash, halved and deseeded
4 garlic cloves , minced
1 Tbsp olive oil, divided use
1/2 cup prepared pesto sauce

Directions:
Cut squash in half and scoop seeds out with spoon.
Toss olive oil and garlic in squash; place on cookie sheet.
Bake at 350° F for about 1 hour, until soft.
When soft, “rake” the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
Toss pesto with squash and replace in shell half. 

Serve immediately.
Serves 2

Nutritional Information: Calories Per Serving: 100, Calories from Fat: 68, Fat: 8 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 18 mg, Potassium: 133 mg, Carbohydrates: 9 g, Protein: 1 g.  

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



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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.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

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