share. The Brookshire's Blog

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.

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



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. 



Product Talk: Goldenbrook Farms Rocky Road Ice Cream


Goldenbrook Rocky RoadThe following is a true account of a night at my house:

6 p.m. – I walk through the door, drop my purse, my laptop bag and my lunch sack (the one with the smelly container from my leftover soup at lunch) onto the kitchen counter.

6:01 p.m. – My two boys run into the kitchen to give me a hug. They’d been playing a video game, which wasn’t allowed.

“Please turn it off,” I asked, nicely.

“BUT MOM,” came the immediate protest.

“Just turn it off,” I implored.

6:02 p.m. – “What’s for dinner?”

“I made chicken. It’s in the Crock Pot.”

6:03 p.m.  – I realize I don’t smell the chicken cooking. Usually when I use the slow cooker, the aroma of a finished dinner assaults me the minute I walk in the door.

6:04 p.m. – I touch the side of the Crock Pot, desperately feeling for warmth. Nothing. I look at the LED screen. I hadn’t turned it on that morning. The chicken was not only raw, but now it had been sitting out for 10 hours.

6:05 p.m. – “WELL, DARN IT,” I yelled.

Curt came running into the kitchen at my explanation.

CRASH.

He knocked my laptop off the kitchen counter.

CRACK.

6:06 p.m. – I locked myself in my room for a few minutes to calm down.

6:10 p.m. – I slapped peanut butter and jelly on some whole grain bread (to make myself feel better for serving PB&J for dinner) and called it a meal.

6:30 p.m. – “Hey mom, can we have dessert?”

*Sigh.

6:31 p.m. – I walked to the freezer. There, like an oasis in the dessert, was a half gallon of Goldenbrook Farms Rocky Road ice cream.

“How about this?” I asked.

Both boys agreed.

6:35 p.m. – There was silence in my house as the boys ate their ice cream.

6:40 p.m. – “Mom, this is the best ending to the day, ever.”

The End.

Note: No children or pets were harmed during the making of this blog post. The computer, however, did not fare as well.

| Permalink | Print
Posted in: Product Talk


Dine In: Avocado Stuffed Jalapeños


Avocado Stuffed JalapenoA few weeks ago, I was sitting in a local restaurant musing over the myriad choices, and I couldn’t make up my mind.

Then, I heard the man at the table next to me order jalapeño peppers stuffed with avocado.

I scanned the menu, looking for that delicious delicacy. I couldn’t find it anywhere. I looked harder But still no luck. When my server came back, I asked him. He gave me a blank look and picked up my menu to study it with me. 

“That man right there just ordered them,” I insisted, using my very worst restaurant manners and pointing to indicate the man who had set my sights on these treats.

The server excused himself and went to find that table’s server.

A few minutes later, he came back, explaining they were an off-menu item that the chef could prepare for “special guests.”

I wanted to be a special guest!

It turns out that the chef was happy to make them for me, too. I’ve had jalapeños stuffed with a lot of different things, and I’d made them at home, too. However, I’d never tried avocados. The peppers were grilled to perfection, and the avocado and cheeses softened and almost melted together.

I tried to recreate them at home, and they were just as delicious as they were that day in the restaurant. I’ll definitely be adding these as appetizers before any porch party I throw.

Avocado Stuffed Jalapeño Peppers

Ingredients:
24 jalapeño peppers
4 large avocados
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
salt and pepper, to taste

Directions:
Slice jalapeños in half lengthwise and carefully remove seeds and pith.

Peel avocados and remove flesh. Dice.

In a small bowl, gently toss avocado with cheeses, salt and pepper.

Spoon about 1 tablespoon into each pepper, pressing gently into pepper.

Prepare grill to medium heat. Place peppers on the grill, and cook until cheese is melting and starting to bubble.

Serve immediately.

Serves 12

Nutritional Information: Calories Per Serving: 172, Calories from Fat: 138, Fat: 15 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 6 mg, Sodium: 873 mg, Potassium: 415 mg, Carbohydrates: 8 g, Fiber: 6 g, Sugar: 1 g, Protein: 3 g.

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

 

| Permalink | Print
Posted in: Dine In


Family Matters: Runaway Pets


DogsA little over a year ago, my three dogs ran away.

I say “ran away,” but in reality, the next door neighbor let them out of her gate.

You see, they’d dug under our adjoining fence a few times, twice that I knew of, actually. I’d get home from work and it would be dark. I’d walk along the fence line trying to make sure the holes were filled.  Apparently, I wasn’t always successful.

I understand it’s irresponsible and annoying to let your pets dig out, but honest to goodness, I was trying my best. Two of my dogs were still puppies and were seriously high-energy. I wish the neighbors would have called me instead of just opening the gate. I never found any of them.

So, 18 months have passed and today a friend posts on Facebook that her friend is looking for a new home for my ideal dog, a 3-year-old German shepherd.

The holes in my yard are now filled. This isn’t a puppy. My kids are older and better equipped to help me take care of her. She’s mainly an indoor dog, but I can’t decide. It was horrible to lose my dogs. Even though they were diggers, I took good care of them.

Owning a pet is a huge responsibility. There’s also a huge reward with having a loving, loyal pet.  However, I still can’t decide whether or not to venture back into the world of pet ownership after having failed before.

Decisions. Decisions.

 



Shop the Sale: Bacon, Egg and Cheese Breakfast Rolls


Breakfast RollMy boys go through phases with breakfast. They only want to eat one thing. These phases can last for weeks, usually months, and even a year in the case of the younger son being obsessed with Toaster Strudels. Don’t judge.

We’ve gone through the pancake phase, the waffle phase and the scrambled egg phase.

Recently, they discovered a yummy frozen breakfast product at a friend’s house. I bought them once, but I’ll be honest, they were a little pricey for my budget. So, I had to come up with an alternative that would mimic the food they loved and be a little easier on my wallet. 

This recipe fit the bill perfectly. I’m not sure which I like more: the fact I can make these in bulk and freeze so all I have to do is reheat them later or the fact that Cracker Barrel bacon is on sale this week at Brookshire’s, making this economical and tasty!

Bacon, Egg and Cheese Breakfast Rolls

Ingredients:
1 (12 oz) pkg Cracker Barrel bacon, chopped
2 Tbsp unsalted butter
5 large eggs
2 Tbsp cold water
salt and pepper, to taste
2 (8 ct) pkg refrigerated crescent rolls
1 cup shredded sharp cheddar cheese

Directions:
Cook the Bacon:
Preheat skillet over medium-high heat. Add the bacon and cook until crispy (about 10-15 minutes), stirring occasionally to avoid burning. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Set aside.

Scramble the Eggs:
While the bacon is cooking, scramble the eggs. Melt the butter in a separate large skillet over medium heat. Beat the eggs in a small bowl, add 2 tablespoons of cold water, and salt and pepper. Once the butter is melted, swirl the pan so the butter covers the bottom surface. Pour the eggs into the pan and let cook while scrambling with a spatula, for 5-8 minutes or until the eggs are cooked through and golden.

Assemble the Breakfast Rolls:
Preheat oven to 375°F. Working with one crescent roll package at a time and leaving the other in the fridge until ready to assemble, remove the dough from the packaging. Unroll the 8 triangles onto a clean work surface. Pile about 1 tablespoon each of the cooked bacon, scrambled eggs and shredded cheese into the middle of each triangle. Gently roll the triangle up from the wide end to the skinny end, using your thumbs to keep the filling from spilling out. Enclose the sides and pinch shut as you roll. 

Place the filled crescent rolls onto the prepared baking sheets. Bake for 12 minutes or until golden. While the first batch is baking, prepare the second batch with the second package of crescent rolls. Remove from the oven and let set for 2-3 minutes before transferring to a serving platter. Bake the remaining 8 rolls. Serve warm.

Refrigerate Leftovers: Once completely cooled, store in an airtight container in the fridge for 1-2 days. Reheat in the microwave or 350°F oven until heated through.

Freeze Leftovers: Once completely cooled, freeze in a single layer on a parchment-lined baking sheet in the freezer for 20 minutes. Transfer to a freezer bag. To reheat, thaw overnight and bake at 350°F until heated through.

Nutritional Information: Calories Per Serving: 342, Calories from Fat: 239, Fat: 27 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 165 mg, Sodium: 1057 mg, Potassium: 264 mg, Carbohydrates: 3 g, Sugar: 1 g, Protein: 21 g.

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

| Permalink | Print
Posted in: Shop the Sale


Healthy Living: Chickpea Salad


Chickpea SaladI love salads in the spring and summer. Why is it that they taste so much better when the weather is warm? This salad is filled with chickpeas, also called garbanzo beans. The original recipe calls for dried beans, which you boil until tender. I used canned (rinsed) beans, and it turned out just fine.

Chickpeas, a member of the legume family, are a great source of vegetarian protein; each cup provides 15 grams of protein. They are also a great source of dietary fiber and significantly boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing, and it also helps carry out chemical reactions important to your metabolism. A one-cup serving of chickpeas contains 1.7 milligrams of manganese, approximately 94 percent of the recommended daily allowance for women or 74 percent of the recommended daily allowance for men.

Of course, this salad also has tomatoes rich in vitamin C and olive oil, which is a heart-healthy oil. So, enjoy all the health benefits of this delicious salad this summer.

Chickpea Salad

Ingredients:
1 can chickpeas
1 large tomato, chopped
1 small onion, thinly sliced
1 green onion, chopped
a few sprigs of fresh mint, chopped
a few sprigs of fresh dill, chopped

Dressing:
half lemon, juice only
2 Tbsp tahini
1/2 Tbsp olive oil
1 tsp paprika powder
pinch of salt

Directions:
Put chickpeas, chopped tomato, onion and greens in a bowl. Mix with a spoon.
For dressing, mix all ingredients in a cup. Pour it on your salad and serve.

Nutritional Information: Calories Per Serving: 349, Calories from Fat: 95, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 32 mg, Potassium: 882 mg, Carbohydrates: 50 g, Fiber: 15 g, Sugar: 10 g, Protein: 17 g.

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



Product Talk: Prepared Salads


SaladI’m on the never-ending quest to eat healthier. (Aren’t we all?)

I usually always pack my lunch from home, but occasionally I’ll be out of leftovers or just not feeling inspired.

That’s when I run to Brookshire’s and grab one of their ready-made salads from the refrigerated case near the Produce Department or Deli.

My favorite is the Southwest Cobb. It has turkey, pepper jack cheese, corn and other veggies on a bed of lettuce with a spicy ranch dressing and crispy tortilla strips. I also love the one with bleu cheese, apples and dried cranberries. There’s a Grilled Chicken Caesar, which I haven’t tried yet, and also a Chef’s salad that looks delicious.

At just under $4, these are the best lunch around!

| Permalink | Print
Posted in: Product Talk


Dine In: Primavera Potato Salad


Primavera Potato Salad

Primavera usually goes with pasta, so I was totally smitten when I saw this recipe for potato primavera. It’s not a pasta dish or a potato salad, but it’s a wonderful combination of both of them.

Friday nights in the spring and summer find me on the back patio, nine times out of 10. I love to grill a steak, pork loin or chicken, and this dish is a great side. I love how it gets a carbohydrate and veggies into one delicious dish.

You can make it before your steak grills and let it sit out, or prepare it in advance and bring it to room temperature. If you make it early, don’t add the vinaigrette until right before you serve it, as the potatoes will absorb most of the dressing.

Primavera Potato Salad

Ingredients:

Salad:
1 1/2 lb small new potatoes, unpeeled
5 oz green beans, sliced into 1-inch pieces (about 1 cup)
1/2 cup carrots, thinly sliced diagonally
2 cups baby spinach, lightly packed
1/2 cup radishes, thinly sliced
1/2 cup green onions, thinly sliced diagonally

Vinaigrette:
1/3 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
1 tsp coarse salt
1/8 tsp pepper

Directions:
Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook 5 minutes or until potatoes are tender when pierced with fork. Drain; cool under cold running water.

Whisk all vinaigrette ingredients in small bowl until well-blended.

When potatoes are cool enough to handle, quarter larger ones and halve small ones. Place in large bowl, along with beans, carrots, spinach, radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.

Nutritional Information: Calories Per Serving: 208, Calories from Fat: 113, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 350 mg, Potassium: 736 mg, Carbohydrates: 22 g, Fiber: 4 g, Sugar: 3 g, Protein: 3 g.

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

| Permalink | Print
Posted in: Dine In, Produce


Family Matters: Baby Proofing


BabyBy the time my older son was 2, he had defeated all the child safety locks in the house. Now, keep in mind that this is not typical 2-year-old behavior, but we weren’t taking any chances. We had to install chain locks on the exit doors of the house, high enough so he couldn’t reach them. Any of the locks on cabinets or drawers, he could open in a matter of minutes, so anything hazardous went outside into the garage or on a high shelf for storage.

Toddlers are curious by nature. They want to get into things. Here is a list from Baby Center of just a FEW of the things you need to think about when baby proofing your home and environment:

  • Put safety plugs or outlet covers over unused outlets or block them with furniture.
  • Hide electrical cords behind furniture or use a hide-a-cord device.
  • Keep blow dryers, toasters and other appliances unplugged and out of reach.
  • Keep knives, breakables, heavy pots and other dangerous items locked up or out of reach.
  • Restrict access to unsafe areas with safety gates, door locks and knob covers.
  • Put locks or latches on accessible cabinets and drawers that contain unsafe items.
  • Keep trash cans in inaccessible cupboards or use cans with child-resistant covers.
  • Cover or block access to radiators and floor heaters.
  • Secure refrigerator with appliance latch.
  • Keep electronic equipment like DVRs, DVD players and stereos out of reach or locked up. Store remotes where prying fingers can’t get to batteries (which might seem like enticing objects for your child to put in his mouth).
  •  Don’t use tablecloths or placemats because your child can pull them – and what’s on top of them – down.
  • Keep one cupboard unlocked and filled with lightweight, child-safe items to distract him from the cupboards you don’t want him to get into.


Page 10 of 51« First...6789101112131415...Last »
Copyright © 2010-2014, 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