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Shop the Sale: Boneless, Skinless Chicken Breasts


If you’re like me, you’re in a constant struggle to balance foods your kids will eat with foods your kids like. 

Some will argue that if you never introduce fast food or junk food into a kid’s diet, they won’t prefer it. Because who doesn’t prefer crispy, crunchy, cheesy, salty, etc…? 

But I haven’t found that to be true, nor do I live in that alternate universe where my kids have never been exposed to a chicken nugget or quarter-pound burger in the drive-through. Where is that alternate universe, anyway. 

That said, I do TRY to limit fast food and junk food. However, my kids, ages 10 and 9, love them some chicken tenders. 

This recipe, using boneless, skinless chicken breast fillets, on sale this week, is a baked version of their fast food favorite. 

Crispy Chicken Tenders
Servings: 4
Preparation Time: 15 minutes

Ingredients:
1 1/4 cups Kellogg’s® Corn Flake Crumbs
OR
5 cups Kellogg’s Corn Flakes®
1 to 1 1/2 lbs chicken breast fillets, cut in half lengthwise, rinsed

Directions:
Rinse chicken tenders with cold water and coat with KELLOGG’S Corn Flake Crumbs. Place coated tenders on foil-lined baking sheet. Bake at 350° F about 25 minutes or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165º F.  Serve warm with your favorite dipping sauce.

Nutritional Information: Calories: 230; Total fat: 3 g; Cholesterol: 75 mg; Sodium: 330 mg; Carbohydrate: 24 g; Sugars: 2 g; Protein: 26 g



Dine-In: Beer Bread


A few weeks ago I hosted a ‘Girls Night IN’ on my back porch. It was one of the first cool nights of the year and I fired up my new, cast iron chiminea and set out the porch furniture (previously relegated to the garage so the dogs wouldn’t spend all summer chewing it to pieces).

I relegated the DOGS to the garage for the evening (so they wouldn’t spend the entire night trying to get treats from the table) and my friends and I sat outside and enjoyed the fire and some good company.  Oh, and some really good food, too.

This beer bread recipe was the hit of the evening, if I do say so myself. In fact, it’s so good that we sat around long after we had proclaimed we were finished eating and  picked at the bread until it was all gone.

Don’t forget that the alcohol burns off, leaving just a hint of the flavor behind.

Eat the bread right after it comes out of the oven; you won’t be sorry that you burned your fingers a little eating it so quickly.

Beer Bread
Serves 6-8 (or four hungry women)

Ingredients:
3 cups flour, or self-rising flour (sifted)
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) can or bottled dark beer
1/2 cup butter 

Directions:
Preheat oven to 375° F.
Mix dry ingredients and beer. Do NOT over mix.
Place 1/4 cup butter in the bottom of a loaf pan and place in oven to melt. When butter is bubbly and browning, remove from oven and add dough to pan.Slice remaining 1/4 cup butter and place on top of dough.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

Nutritional Information:  Calories 422.1;Calories from Fat 143;Total Fat 16 g;Saturated Fat 10 g; Cholesterol 41 mg;Sugars 9 g; Sodium 707 mg;Total Carbohydrate 59 g; Dietary Fiber 2 g;Sugars 9 g; Protein 7 g

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Posted in: Cooking, Dine In


Shop the Sale: Lasagna


Today is my birthday, so in honor of turning a year older, I’m going to share with you the recipe for my very favorite birthday dinner.

Growing up, it was a special treat to be able to select our favorite meal for our birthdays. Mom would prepare it exactly according to specifications, along with our favorite birthday dessert, and we’d eat dinner in the dining room, reserved for major holidays and family birthdays. We’d gather around the oblong table, set with my mom’s wedding china, elegant with candles in carefully polished silver candlesticks, and laid with a crisp white tablecloth (clearly, with five children, my mom was a glutton for punishment.) What I’m trying to say is, I always felt like a princess on my birthday.

The birthday honoree got to sit at the head of the table and was the center of attention when mom or dad paraded in with the piece de resistance – the birthday cake (or in my brother Andy’s case, birthday pie, his choice).

I think most years I had a double chocolate birthday cake – chocolate cake wedged under a heaping mound of chocolate buttercream (all homemade of course, no box in sight). Also most years, I picked lasagna for my birthday dinner.

I doubt my mother ever wrote down a recipe for lasagna, so I’ve had to adapt it ove the years. I’ve finally come up with a version that I love. The recipe calls for Angus ground chuck, on sale this week at Brookshire’s. What perfect timing!

Lasagna
Serves 12

Ingredients:
1 box (16 oz) lasagna noodles
6 cups part-skim ricotta cheese
2 cups freshly grated Parmesan cheese
8 oz cream cheese
8 oz sliced Provolone cheese
16 oz mozzarella cheese, divided
1 egg
1 lb Angus ground chuck
1 lb Italian sausage

Sauce:
2 Tbs extra virgin olive oil
1 large onion, diced
5 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
1 (14 oz) can fire-roasted tomatoes
1 (4 oz) can tomato paste
2 Tbs dried oregano
1 Tbs dried basil

Directions:
For the sauce: (it’s best if you start this several hours or a day ahead, to let simmer). Heat olive oil over medium high heat. When it shimmers, add the onion and saute for about 3 minutes or until it begins to soften. Add garlic. Add the remaining ingredients, bring to a boil and immediately reduce heat. Simmer, stirring frequently, for at least 2 hours or up to 8 hours.

When it’s time to prepare the lasagna, boil noodles in a large pot of water, adding salt AFTER water begins to boil (if not, it was scar your pot). Cook noodles al dente (firm in the middle). Remove noodles from water, drain, lay on clean towels to cool.

Brown ground Angus and sausage. Drain fat. Set aside. Combine ricotta, Parmesan, egg and half the mozzarella.  When noodles are cool, spread each noodle with about 1 Tbs of cream cheese. In a 9×13 casserole dish, spread one cup of sauce. Layer noodles, cream cheese side up.

Spread with about one and half cups of the ricotta mixture. Top with one-third of the meat mixture. Cover with sauce. Repeat three times. Finish with sauce. Top the remaining half of mozzarella cheese.

Preheat oven to 350. Bake, covered with foil, for 45 minutes. Remove foil. Finish baking for 15 more minutes or until cheese is bubbly.

Nutritional Information: Calories 907; Calories from Fat 501;Total Fat 55 g; Cholesterol 192mg; Sodium 1744mg; Total Carbohydrates 43 g;Dietary Fiber 4 g; Sugars 9 g Protein 58 g



Healthy Living: Grilled Okra


My friend, Nicholas, sent me an excited text not too long ago.  “Hey – I have a great idea for your blog,” he said.  Well obviously I wanted his great idea, because if it excited him, it was bound to interest others.

“You know how most people fry okra,” his text continued, “Well I made a healthier version.”

I was all over this.  Do tell, I texted back.  I was especially curious because, I have to admit, okra has never been my favorite vegetable. I like it in gumbo, but beyond that I don’t really cook with it.

However, it’s super mega healthy and has a lot of great benefits, including (according to nutritionandyou.com):

• Okra is just 30 calories per 100 g and contains no saturated fats or cholesterol. It is a rich source of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
• The rich fiber and mucilaginous content in okra pods help in smooth peristalsis of digested food particles and relieve constipation condition.
• The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta carotenes, xanthin and lutein. It is one of the green vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
• Fresh pods are the good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring.
• The okra pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals.
• The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
• The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.

It didn’t take him long to text back, “I grilled it!”
Yum! What a great idea.

He sliced it in half lengthwise, then tossed it with a teeny bit of extra virgin olive oil, and slapped those babies on a grill over medium  heat.

I can’t wait to try it myself.



Product Talk: Butter Toffee Popcorn


I was so excited to find out that Brookshire’s now carries a line of Microwave Popcorn. 

Popcorn is a food group, after all. 

Gracing the shelves of a store near you are now boxes of Original Butter, Extra Butter, 98% Fat Free and Kettle Corn. Popcorn is a great snack at any time and sometimes a meal when the kids aren’t home. Did I say that out loud? Yes, yes I did. 

Fall is one of my favorite times to make toffee popcorn, like caramel corn but with more of a candy coating and buttery flavor. Over the years, I’ve found that microwave popcorn works best for this recipe, as popping your kernels in oil sometimes doesn’t produce a good popcorn for the coating to adhere to. Plus using microwave popcorn makes the whole process faster. 

You can be sure I’ll be stocking up. 

Butter Toffee Popcorn
Serves 8-10 

Ingredients:
2 bags Brookshire’s Original Butter Microwave Popcorn
2 sticks butter
2 1/4 cups light brown sugar
3/4 cup dark corn syrup
1/2 tsp salt
2 tsp pure vanilla extract
1 tsp baking soda

Directions:
Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn according to package directions. Vent bag and let cool.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly until the popcorn is evenly coated.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks. 

Nutritional Information: Calories 386; Calories from Fat 181; Total Fat 20 g;  Cholesterol 49 mg; Sodium 444 mg; Total Carbohydrates 53 g; Dietary Fiber 1 g; Sugars 39 g; Protein 1 g



Shop the Sale: Northwest Gala Apples


I grew up not far from Charlottesville, Virginia, where Carter’s Mountain orchard is a stone’s throw from the homestead of Thomas Jefferson, Monticello.

There, in the shadow of the historic rotunda, is a family-owned orchard where you can pick your own apples in the fall and fill up on homemade cider and apple butter while your eyes feast on the palette of fall colors in the magnificent foliage.

One of the joys of picking your own apples is eating them fresh from the trees, with nothing more than a quick buff on your flannel shirt. The other is devouring the tasty treats you can make from apples.

Northwest Gala Apples are on sale at Brookshire’s this week. See what you can make with them.

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

Apple Butter Bread 

Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1/4 cup (1/2 stick) margarine, melted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
3/4 pint (1 1/2 cup) apple butter, divided
1/2 cup apple juice
1 cup finely diced Northwest Gala apples
1/2 cup chopped walnuts 

Directions:
Combine flour, brown sugar, baking powder, soda and salt in a large bowl. Stir in 3/4 cup apple butter, apple juice, margarine and egg. Fold in apples and walnuts. Pour half of the batter into prepared pan. Spread remaining 3/4 cup apple butter over batter. Gently pour remaining batter over apple butter. Bake at 350° F for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue cooling on rack. Makes 1 loaf. 

Nutritional Information: Calories 440; Calories from Fat 103; Cholesterol 20 mg;Sodium 318 mg;     Total Carbohydrates 81 g; Dietary Fiber3 g; Sugars 48 g; Protein 7 g

Recipe from Carter’s Mountain Orchard 



Healthy Living: The Clean 15 and the Dirty Dozen


There’s been a lot of hype in the news the past two years over the “Clean 15” and the “Dirty Dozen.”

The Environmental Working Group (an organization of scientists, researchers and policymakers), has studied which fruits and vegetables are grown exposed to toxins such as pesticides.

They put together two lists, “The Dirty Dozen” and “The Clean 15,” to help consumers know when they should buy organic and when it is unnecessary. These lists were compiled using data from the United States Department of Agriculture on the amount of pesticide residue found in non-organic fruits and vegetables after they had been washed.

The Clean 15 are a list of fruits and vegetables that, when conventionally grown, bore little to no traces of pesticides, and is safe to consume in non-organic form. This list includes:

  • avocados
  • sweet corn
  • pineapples
  • mango
  • sweet peas
  • asparagus
  • kiwi fruit
  • cabbage
  • eggplant
  • cantaloupe
  • watermelon
  • grapefruit
  • sweet potatoes
  • sweet onions
  • onions

The Dirty Dozen tested positive for at least 47 different chemicals, with some testing positive for as many as 67. For produce on the “dirty” list, experts recommend that you buy organic produce, which should be pesticide free. The Dirty Dozen are:

  • celery
  • peaches
  • strawberries
  • apples
  • domestic blueberries
  • nectarines
  • sweet bell peppers
  • spinach, kale and collard greens
  • cherries
  • potatoes
  • imported grapes
  • lettuce

Now that you know, it’ll help you make the choice between organic or non-organic when you’re doing your family’s grocery shopping.



Family Matters: Baby Fever


My older son, Will, celebrated his 16th birthday recently. I was his biggest cheerleader when it came time to get his driver’s license that day – until seeing him pull away from the curb and drive away. Alone.

I was not expecting the huge wave of emotion that hit me down to my core – almost instantly. And before I knew what was happening, I was crying and reminiscing about the day Will was born, his first day of preschool, the day he learned to ride his bike, and on and on. Why I tortured myself with all of the sweet memories I have with him, I’ll never know. I acted like he had driven off into the sunset never to return.

Of course, that is almost true. It was 4 p.m. when he drove away, and several hours passed before he decided he might want to think about coming home. Needless to say, his newfound keys to freedom came and disappeared all in the same day.

While he was gone that afternoon and I wasn’t frustrated with him yet, I decided to pull out some of his old baby photos and scrapbooks and reminisce even more, as if this somehow was going to help the pain.

I found a photo of Will exactly one week old. This would be the same time I took him to our pediatrician with his first “fever.”

I was hysterical that September day. Will was flushed and sweating and overheated, and I was certain he was on the brink of death. I raced to the doctor, without any appointment of course, and rushed in the office. I don’t know how the receptionist even understood what I was saying through my post-partum crying fit.

In just a moment or two, Will and I were back in the doctor’s private office. After looking at Will wrapped in a blanket, hat, gloves, socks and head-to-toe sleeper, the doctor wisely just suggested we take off some of Will’s wintry layers and let him enjoy the September 100-degree sunshine.

Miraculously, Will’s “fever” disappeared.

Will’s Favorite Sweet Potato Apple Baby Food

Ingredients:
3 large sweet potatoes
3 organic apples

Directions:
Preheat oven to 400° F. Wash and cut apples and sweet potatoes. Place in a baking pan and cover with foil. Bake until soft, about 45 minutes. Peel apples and place in food processor. Remove sweet potato from the skin and add to food processor. Puree. You can add water if you want a thinner puree. Makes 6 baby servings. 

Nutritional Information:  Calories Per Serving: 136, Total Fat: 0.3 g, Sodium 8 mg, Carbohydrates 33.5 g, Fiber: 5.3 g, Protein: 1.4 g



Shop the Sale: Mushroom Risotto


Once upon a time, I was too scared to attempt to make risotto. 

The Italian rice dish of my dreams was supposed to be creamy, complex and time consuming. 

Admittedly, it is creamy. It is complex in its developed flavors and it does take some time to reduce the cooking liquids into a delicious bath of thick broth. But actually risotto is an amazingly simple dish with spectacular results. 

Harvest Club White Mushrooms are on sale at Brookshire’s this week. The addition of this simple ingredient elevates the flavors of risotto to angels-singing-at-the-gates-of-heaven proportions. While you do have to give yourself some time to bring this dish together, the minutes will be well spent. I promise. 

No fear involved. 

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

Mushroom Risotto
Serves 6 

Ingredients:
6 cups chicken broth, divided
3 Tbs olive oil, divided
1 lb portobello mushrooms, thinly sliced
1 lb white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 Tbs finely chopped chives
4 Tbs butter
1/3 cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutritional Information: Calories 654; Calories from Fat 176;Total Fat 20 g;Cholesterol 25 mg; Sodium 966 mg;Total Carbohydrates 85 g; Dietary Fiber 2 g; Sugars 2 g; Protein 29 g



Product Talk: Deli and Produce Platters


What do you get when 12 of your closest friends decide to move the football party to your house because the previous hostess had a plumbing leak?

Panic. That’s what you get. Sheer panic.

I know because this happened to me not too long ago.  Luckily, I had about 48 hours advance notice. Unluckily, about 46.5 of those hours were already committed to things other than party preparation.  That’s where Brookshire’s comes in. Let’s be honest: that’s where Brookshire’s saved my sanity.

A quick call to the closest store and I was not only in business, but would be proclaimed the hostess with the mostess after my friends saw the spread.  My secret? Deli and produce platters from your nearest Brookshire’s store.

I ordered the Fruit and Cheese explosion, a beautifully decorated platter chock full of baby Swiss, cheddar, Jackby and Muenster cheeses, green and red grapes, cantaloupe, pineapple and strawberries. It has a little something for everyone.

I also got the Drum Drums, where spicy chicken wing drumettes and crispy celery sticks are lined up and ready to be dipped in creamy ranch dressing.

To round off the meal, I ordered the Rounders, a tray piled high with slightly-sweet Hawaiian rolls filled with turkey breast, cooked ham, roast beef and yellow American cheese.

I could have also chosen from platters of fried chicken, rotisserie chicken, finger sandwiches, sandwiches on buttery croissants, snack wraps, salads, just meats and more. The options are endless and your deli staff can even work with you to create a custom offering.

“How did you pull this off?” my friends wondered.

Easy. Brookshire’s. 



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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.

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.

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