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Product Talk: Nutri-Grain Fruit Crunch Bars


Nutri-Grain Fruit Crunch BarsI’ve loved Nutri-Grain bars forever. My boys love them, too.

Not too long ago, I discovered Nutri-Grain Fruit Crunch Bars in the apple cobbler flavor. With 20 grams of whole grains per serving (one serving equals two bars), these portable treats contain only 190 calories and 7 grams of fat. They also provide 10 percent of the recommended daily allowance for calcium and come in at 3 grams of fiber.

Nutri-Grain Fruit Crunch Bars are made with whole-grain oats, dried apples, honey and cinnamon. At five pouches to a box, they are perfect for after-school snacks or school lunches. 

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Posted in: Product Talk


Dine In: Lemon Orzo Chicken Salad


Lemon Orzo Chicken SaladFamily vacation at the beach entails 19 people in one house under one roof for a week. We love it, but let’s face it: even the closest of families can be so confined.

This year at the beach, it’s rained almost every day, further compounding our “togetherness.” We’ve played games, taken a trip to the local aquarium, had a dance off, played hide-and-seek with the kids (which ended badly with a downed shower curtain rod), watched movies and made T-shirts. There have been funny moments, and there have been a few tense moments.

However, there is always harmony during mealtime. Prep time constitutes happy hour. Then, we feed the kids. After the kids are full, they are dispatched to the “kids’ room” for Legos, pool or Toss Across while the adults eat.

The adults have taken to eating on the porch if the weather is conducive. This summer salad has the perfect, beachy flavors. Salty air, optional.

Lemon Orzo Chicken Salad

Ingredients:
1/4 cup orzo, uncooked
3 cups grilled chicken breast, chopped
1 1/2 cups baby spinach
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup pre-chopped red onion
2 Tbs fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbs red wine vinegar
1 Tbs extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
6 Tbs (1 1/2 oz) goat cheese, crumbled

Directions:
Cook orzo according to package directions, omitting salt and fat; drain well.

Combine orzo, chicken and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information: Calories Per Serving: 274, Calories from Fat: 71, Fat: 8 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 96 mg, Sodium: 215 mg, Potassium: 488 mg, Carbohydrates: 12 g, Fiber: 2 g, Sugar: 2 g, Protein: 38 g.

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

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Posted in: Dine In, Produce


Shop the Sale: Slow Cooker Smoked Chicken


Slow Cooker Smoked ChickenOnce upon a time, I had no idea what to do with a whole fryer chicken. I didn’t really want to fry it. I didn’t know how to butcher it, and I certainly had no concept of what it meant to butterfly it.
Then, someone told me to just plop it in the slow cooker and cook it that way.

Brilliant.

The slow cooker is one of my favorite ways to make dinner and a whole fryer chicken comes out so well after a long, slow simmer in the slow cooker. Smoked paprika almost imparts a cooked-on-the-grill flavor, but you could really use any spice or spice combination that you like. There’s no need to add any liquid to this recipe to end up with a juicy bird. Try this while whole fryers are on sale at Brookshire’s and buy a few extra to freeze. Just be sure to thaw chicken entirely before cooking this recipe.

Slow Cooker Smoked Chicken

Ingredients:
4-5 lb whole fryer chicken
4 Tbs smoked paprika
2 cups white onions, chopped

Directions:
Rinse chicken and place in slow cooker, breast side up. Sprinkle with smoked paprika and top with chopped onions. Cook on low heat setting for 8 hours.

Nutritional Information: Calories Per Serving: 471, Calories from Fat: 245, Fat: 27 g (7 g Saturated Fat), Cholesterol: 227 mg, Sodium: 590 mg, Potassium: 164 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 2 g, Protein: 52 g.

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Posted in: Shop the Sale


Healthy Living: Peppers Stuffed with Quinoa, Corn and Feta


Peppers Stuffed with Quinoa, Corn and FetaWith the bounty of available summer produce, I could really go meatless all during the hot months.

Quinoa, a complex grain, provides protein and corn provides a carbohydrate in this dish, giving you a balanced meal. The feta cheese adds tang to this dish, and the jalapeño peppers make it spicy and give great flavor to the grains.

Peppers Stuffed with Quinoa, Corn and Feta 

Ingredients:
sea salt and freshly ground pepper
1 cup quinoa
2 Tbs olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced
2 jalapeño peppers, finely diced
1 garlic clove, finely chopped
1 tsp ground cumin
4 ears worth of corn kernels (about 2 cups)
1 bunch spinach, leaves only
1/2 cup cilantro, chopped
1/4 lb feta cheese, cut into small cubes
2 large red onions, thinly sliced into rounds
1/2 cup veggie broth or white wine
4 bell peppers

Directions:
Bring 2 cups of water to a boil. Add 1/2 teaspoon salt, then the quinoa. Give it a stir, then cover. Simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and jalapeño peppers. Cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons water. When the spinach is wilted, add the cilantro, quinoa and feta; remove from heat. Toss everything together. Taste for salt and season with pepper.

Heat 1 tablespoon of oil in a wide skillet. When hot, add the onions and sauté, stirring frequently, until they start to color around the edges after several minutes. Pour in the broth or wine; deglaze the pan, giving the onions a stir as you do. Season with salt and pepper, and distribute in a baking dish large enough to hold the bell peppers.

Slice the bell peppers in half lengthwise. Cut out the membranes and seeds. Simmer in salted water until tender to the touch of a knife but not overly soft, about 4-5 minutes. Remove. Fill them with quinoa mix and set them in the baking dish.

Preheat oven to 400° F. Bake the peppers until heated through, about 20 to 30 minutes. Switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

Nutritional Information: Calories Per Serving: 405, Calories from Fat: 149, Fat: 17 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 374 mg, Potassium: 862 mg, Carbohydrates: 54 g, Fiber: 9 g, Sugar: 10 g, Protein: 14 g.

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



Product Talk: Soppressata


SoppressataLast night on our first night of vacation, we sat on the porch of the big yellow house, mesmerized by the ocean waves, the pinks and oranges of the sun setting behind us, and the soaring pelicans flying and dipping into the blue water.

Dinner was cooking, but while we were waiting, we sliced some savory soppressata and served it with a tangy, sharp parmesan.

Soppressata is dried, cured Italian hard salami, and it’s found with the specialty cheeses at Brookshire’s stores. While the varieties of soppressata vary among the different regions of Italy where it’s from, the basic sausage is made of pork, pressed and dried flat. It can also be shaped.

Soppressata is traditionally served on an antipasto platter with cheeses, olives and peppers. Currently, on-trend chefs throughout the United States are substituting it for pepperoni on artisanal pizzas and in red sauce with pasta dishes. 

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Posted in: Product Talk


Dine In: Dominican Rice and Beans


Dominican Rice and BeansAs often happens when my large, extended family convenes, we do what all families do: give each other a hard time.

This week, while we’re all at the beach together, the “hard time” factor is ratcheted up a notch…or two.

We each take turns making a meal for each other during the vacation week. My sister-in-law, Juli, and brother, Andy, grilled shrimp and beef for tacos or fajitas, and Juli made rice and beans.

“These aren’t Mexican,” my brother, Jim, pointed out as we sat down to eat, completely counterintuitive to the Mexican meal Juli and Andy were trying to prepare.

Jim has spent quite a bit of time in Latin America, unlike the rest of us who rely on Pinterest and the Food Network for our exposure to other cuisines.

Luckily, Andy and Juli have a good sense of humor and the “correction” on the name of their dish was forgotten as soon as it was tasted.

This dish of beans, rice and pork cooked in one pot is indeed Dominican in origin. The “peasant food,” so to speak, is filling, easy to cook and great for a crowd.

Dominican Rice and Beans

Ingredients:
8 oz red kidney beans
1/2 lb smoked ham or bacon (coarsely cut into cubes)
4 cloves garlic (coarsely chopped)
1/2 green bell pepper (coarsely chopped)
3 sprigs cilantro (coarsely chopped)
3 medium onions (coarsely chopped)
2 Tbs vegetable oil
1 1/2 Tbs tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
1 medium tomato (coarsely chopped)
2 Tbs vinegar
2 cups white rice (well rinsed)

Directions:
Soak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. 

Drain water, transfer beans to a large stockpot and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.

Meanwhile, make a sofrito. In a food processor or blender, combine garlic, bell pepper, cilantro and half of the onion, and process to a coarse paste.

In a small skillet, heat the oil. Add the sofrito mixture and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar and remaining onion to the beans, and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.

Reduce the heat to low, cover and cook for another 15 to 20 minutes. Do not stir or the mixture will break up and take on a gluey consistency. The dish is done when the liquid has been absorbed and the rice is fluffy.

Nutritional Information: Calories Per Serving: 371, Calories from Fat: 59, Fat: 7 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 16 mg, Sodium: 671 mg, Potassium: 682 mg, Carbohydrates: 62 g, Fiber: 7 g, Sugar: 4 g, Protein: 15 g.

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Posted in: Dine In


Shop the Sale: Cajun Catfish


Cajun CatfishAs summer winds down, there’s no reason not to capture the feeling of fishing, fun and fireflies with this Cajun-inspired catfish dish. It’s easy to make for a weeknight supper or feed to a crowd at a back-to-school bash.

Catfish comes in several different varieties and is found in all parts of the country, at all depths of bodies of water. Some catfish have a hard exterior: they are for eating. Other breeds of catfish have a mild white meat, which we like to catch, eat and enjoy!

Cajun Catfish

Ingredients:
2 Tbs yellow cornmeal
2 tsp Cajun seasoning or blackening seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp lemon pepper seasoning
2 (6 oz) catfish fillets
1/4 tsp paprika

Directions:
Preheat oven to 400° F. In a large resealable plastic bag, combine cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon pepper.

Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake 20-25 minutes or until fish flakes easily with a fork.

Nutritional Information: Calories: 265, Fat: 13 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 812 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 27 g.

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Healthy Living: Grilled Okra


Grilled OkraOkra is definitely a Southern thing.

While I bristle when people accuse me of being from the North (I’m from the capital of the Confederacy, people!), there were some things, like okra and sweet tea, that took some getting used to here in the Deep, Deep South.

Okra and I have progressed in our relationship. I tasted it. Then, I tolerated it. Then, I liked it. Recently, I had it prepared in such a simple, healthy way that I even have come to crave that dish again.

The beauty of summer, and of veggies like okra, is that you don’t need to do much to them to make a delicious, healthy meal. Let the flavor of the vegetable stand out, and don’t overcook it to preserve the nutrients.

Grilled Okra

Ingredients:
1 lb okra, washed
2 Tbs extra virgin olive oil
2 Tbs Tony Chachere’s seasoning

Directions:
Wash okra. Trim both ends. Toss with olive oil and seasoning.

Prepare grill to medium-high heat. Spray a grill pan with nonstick cooking spray and place okra in the grill pan. Grill, stirring at intervals, until okra is crisp-tender, about 8 minutes.

Serve immediately.

Nutritional Information: Calories Per Serving: 97, Calories from Fat: 65, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 8 mg, Potassium: 339 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 2 g, Protein: 2 g.

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Product Talk: Sushi


Sushi

One of my favorite indulgences in the entire universe is sushi. I love it. I crave it. I can’t get enough.

Let’s face it: restaurant sushi is an expensive habit. It’s delicious, but you’re largely paying for ginger rose garnishes.

Imagine my delight when Brookshire’s stores started serving in-house sushi, prepared right before your eyes and with the same quality sushi and sashimi grade ingredients used in the fancy restaurants with dragons made out of cucumbers.

There might not be any mythical vegetables, but Brookshire’s sushi is a delicious, fresh and affordable treat.

I’m partial to the spicy shrimp roll with fresh shrimp, sticky rice, nori and a special sauce, but I also love getting the rainbow roll, expertly festooned with slivers of avocado, tuna and yellowtail. I introduced my boys to nigiri, a fresh piece of fish atop a wedge of sticky rice. Dipped in a little bit of soy sauce mixed with wasabi (provided in the container with pickled slivers of ginger), this makes a splendid meal or appetizer.

They also make a mean California roll with avocado, cucumber and cream cheese. When I can’t decide, I get a combination platter, sometimes with crab, tuna AND California rolls. The sushi counter also has other treats like octopus, which I’m working up the nerve to try.

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Posted in: Product Talk


Dine In: Chicken with Buffalo Fettuccine Alfredo


Chicken with Buffalo Fettuccine AlfredoIt’s no secret I love buffalo chicken. Buffalo chicken ANYTHING, that is. I made buffalo chicken breakfast burritos not too long ago. I can trace the affinity to all things spicy back to when I was pregnant with my first son. We’d ordered a pizza one night, and the delivery driver accidentally dropped off chicken bites with buffalo sauce that he claimed he couldn’t take back to the store.

I ate every last one and licked the sauce out of the plastic container. Oh yes, I did.

The love affair is now 13 years in the making and it hasn’t subsided. I don’t think I’ve licked sauce from anything since that moment, but I can’t be certain of that either. Weak moments, you know.

This recipe combines the best of both worlds for me and my kids. They love fettuccine alfredo. I love buffalo. We all win.

Chicken with Buffalo Fettuccine Alfredo

Ingredients:
1 lb fettuccine pasta
2 Tbs olive oil
1 lb chicken tenders
1 egg, lightly beaten
2 Tbs milk
1 1/2 cups Italian-style bread crumbs
2 Tbs butter
1 cup half-and-half
3 oz mascarpone cheese
1/2 cup buffalo wing sauce
1/2 cup parmesan cheese
1/2 cup bleu cheese
salt and pepper, to taste

Directions:
Cook pasta according to package directions.

Meanwhile, combine egg and milk in a bowl. Add bread crumbs to a separate bowl. Heat oil in a skillet over medium heat. Dredge chicken in egg mixture, followed by bread crumbs. Cook in skillet until evenly browned, about 6-8 minutes per side depending on the thickness of your chicken. Set chicken aside and keep warm.

Melt butter in the same skillet, slowly pour in half-and-half, and stir in mascarpone cheese until it is fully incorporated. Whisk in parmesan cheese, bleu cheese and buffalo wing sauce. Let sauce cook for 1 minute to thicken.

When pasta is ready, drain and combine with buffalo sauce. Serve with chicken tenders.

Serves 6

Nutritional Information: Calories Per Serving: 660, Calories from Fat: 245, Fat: 27 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 139 mg, Sodium: 929 mg, Potassium: 294 mg, Carbohydrates: 61 g, Fiber: 3 g, Sugar: 3 g, Protein: 40 g.

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

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Posted in: Dine In


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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.

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