share. The Brookshire's Blog

Family Matters: Beach Ball


Beach BallWhen my boys were born, I think my husband and I experienced something a lot of couples go through. I wanted to cuddle the fragile baby tenderly, and their dad wanted to toss them in the air and make them laugh until they spit up.

The truth is that babies need a little of both (I still don’t advocate tossing them in the air but I digress). Babies 0-6 months old need different kinds of stimulation. Most flourish with close-body cuddling and more kinetic activities, such as swinging, rocking or even being rolled back and forth on a beach ball.

Yep, a beach ball. I found this activity when searching for something “more physical” my husband could do with our little ones.

When baby is old enough to hold his head up, get a beach ball or exercise ball and deflate it slightly so it has some give to it. Place baby tummy-down on the ball. While supporting him (could be holding his legs or torso, depending on the age and stability of the baby), roll the ball slightly back and forth. This is almost sure to produce giggles!

This strengthens his neck, shoulders, torso and helps promote muscle tone and balance. You can talk or sing at the same time to make it more fun. You can even try rolling him back and forth in front of a mirror so he’s more inclined to look up.

You don’t have to do this for long: stop when baby has had enough.



Shop the Sale: Bacon Cheddar Chicken Tenders


Bacon Cheddar Chicken TendersChicken tenders were one of those products I didn’t buy often, finding it “just as easy” to buy breasts and adapt recipes.

Boy was I wrong.

Boneless, skinless chicken tenders are one of the easiest products to work with. Already trimmed and a perfect size to cook quickly and uniformly, boneless, skinless chicken breast tenders are almost a dream come true.

Add bacon and cheddar, and they’re downright divine.

This recipe bakes up quickly and the chicken is juicy and flavorful, crispy on the outside and tender on the inside.

Plus, boneless, skinless chicken tenders are on sale this week at Brookshire’s. 

Bacon Cheddar Chicken Tenders

Ingredients:
1 egg
1/2 cup Progresso Plain Panko Crispy Bread Crumbs
1/2 cup finely shredded cheddar cheese (2 oz)
1 (3 oz) pkg or jar cooked real bacon bits or pieces
1 (14 oz) pkg uncooked boneless, skinless chicken tenders (not breaded)
chive and onion sour cream potato topper, if desired

Directions:
Heat oven to 400° F. Spray large cookie sheet with cooking spray.

In a shallow bowl, beat egg. In a large resealable, food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden-brown. Serve with topper, if desired.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 140, Fat: 15 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 150 mg, Sodium: 850 mg, Carbohydrates: 10 g, Fiber: 0 g, Sugar: 2 g, Protein: 37 g.

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Healthy Living: Kiwi


KiwiMy older son discovered kiwi this summer. I’d tried to give it to him before and was met with horrific face contortions, dramatic gagging gestures and rude noises.

However, for some reason this summer, it’s become his favorite thing and that’s great because kiwi, native to New Zealand, has more vitamin C than an orange. It’s also a great source of dietary fiber and potassium.

Eating just a couple of kiwifruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health, studies show.

My son doesn’t know any of this. He just knows they taste good. He still doesn’t love the texture of the skin, but I’ve taught him how to cut the fruit in half around the middle, then use a spoon to scoop out the flesh and eat it that way!



Product Talk: Italian Sausage


Italian Sausage and Tortellini Soup

I love bulk, ground sausage, and Brookshire’s is so good about putting it on sale.

I use it for so many things.

I freeze slices so they’re easy to heat up for patties for biscuits in the morning. I brown and crumble it (you can then freeze, too) to add to eggs or other breakfast dishes.

Sausage isn’t always for breakfast, especially when it’s Italian sausage. In bulk, this is great for flavoring sauces, pasta dishes, breakfast dishes and this soup.

It’s a quick and easy weeknight dinner, especially if you cook the sausage ahead of time.

Italian Sausage and Tortellini Soup

Ingredients:
3 cups Italian sausage, cooked
3 cups tortellini, uncooked
4 cups water
1 can evaporated milk
6 chicken bouillon cubes
1 Tbs oregano
1 Tbs parsley
1 Tbs chives
salt and pepper, to taste
parmesan cheese, grated

Directions:
Put all ingredients except tortellini in a medium-sized sauce pan and bring to a boil. Allow to simmer about 15 minutes. Add tortellini and allow to boil according to pasta package instructions. Sprinkle with freshly grated parmesan cheese and serve.

Nutritional Information (calculated without parmesan cheese): Calories Per Serving: 307, Calories from Fat: 122, Fat: 14 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 50 mg, Sodium: 1145 mg, Potassium: 257 mg, Carbohydrates: 31 g, Fiber: 2 g, Sugar: 8 g, Protein: 16 g.

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Dine In: Blackberry Cobbler


Blackberry CobblerLast weekend, my boys and I drove to Pittsburg. Texas, that is. At the peak of blackberry season, there’s an orchard there that allows you to pick your own blackberries. You can eat while you’re picking, but the orchard claims no responsibility for belly aches!

Trust me, it would be easy to eat your body weight in blackberries. When you go out into the orchards, the first thing that hits you is the fresh, bright aroma of the fruit. The trees, during peak season in July, are heavily laden with the succulent berries, almost bowed over from the weight of the fruit.

Blackberries, like blueberries, are natural insect repellants, so there’s no need to spray insecticide in the orchard (thus allowing you to snack and pick!).

We didn’t do a lot of snacking, but we did devour the dessert we made that night with our freshly picked bounty.

Blackberry Cobbler

Ingredients:
4 cups blackberries
1 Tbs lemon juice
1 egg
1 cup sugar
1 cup all purpose flour
6 Tbs butter, melted
vanilla ice cream, if desired

Directions:
Heat oven to 375° F. Lightly grease an 8-inch square (2-quart) glass baking dish with shortening or cooking spray. Place blackberries in dish; drizzle with lemon juice.

In a medium bowl, stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

Bake 40 to 45 minutes, or until topping is lightly browned and filling is bubbly. Cool 10 minutes. Serve warm with ice cream.

Nutritional Information: Calories: 368, Fat: 13 g (8 g Saturated Fat), Sodium: 114 mg, Carbohydrates: 63 g, Fiber: 5 g, Protein: 4 g.

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

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Shop The Sale: Individual Meatloaves


MeatloafRaise your hand if you’re a busy parent trying to save time and money.

Most of you?

Yep, me too.

While I’m usually an efficient machine during the school year, planning out lunches and cranking out dinners like no one’s business, I have to admit that I’ve become slack during the summer months, ingrained summer-vacation mentality. Yep, that’s my story and I’m sticking to it.

However, I did find this recipe and decided to try it because my kids are at home during the day this summer, and it’s something easy for them to heat up for lunch, a good protein and super filling. I will admit, we added cheese on top!

Because Angus ground chuck is on sale this week at Brookshire’s, I’m buying double and freezing these bad boys!

Individual Meatloaf

Ingredients:
1 lb ground chuck
1/2 bottle Heinz Chili Sauce
1/4 cup onion, chopped
1/2 cup panko
1 egg

Optional:
1/2 cup sharp cheddar cheese, grated

Directions:
Mix ingredients and place in a lightly greased loaf pan. Pour remaining chili sauce over loaf and bake at 400° F for 45-55 minutes, or until thoroughly done. Sprinkle cheese on top. Let melt; serve immediately.

Nutritional Information: Calories Per Serving: 93, Calories from Fat: 36, Fat: 4 g (1 g Saturated Fat), Cholesterol: 42 mg, Sodium: 599 mg, Potassium: 118 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 7 g.

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Healthy Living: Zucchini Tapenade Bites


Zucchini Tapenade BitesI seriously love appetizers. I like tapas. Small bites. Whatever you want to call it. I love grazing, trying new things.

It’s sometimes difficult to avoid heavy appetizers at parties. You can choose from the cheese dips, the pigs in a blanket, the brisket…none of which fit well into the “healthy” category.

Then, I tried this appetizer at a summer baby shower.

Delicious! Full of flavor! Relatively healthy, all things considered.

Zucchini Tapenade Bites

Ingredients:
1 (6-inch) zucchini, cut on the diagonal into 1/4-inch slices
1/4 cup tapenade (black olive puree)
1/4 cup feta cheese, crumbled
6 large basil leaves, each torn into 4 pieces

Directions:
Arrange zucchini slices on a serving platter. Top each slice with 1/2 teaspoon of tapenade. Sprinkle the feta cheese over top of the platter. Drop the basil leaves over top and serve.

Nutritional Information: Calories Per Serving: 131, Calories from Fat: 91, Fat: 10 g (3 g Saturated Fat), Cholesterol: 17 mg, Sodium: 615 mg, Potassium: 186 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 2 g, Protein: 4 g.

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Product Talk: Brookshire’s Best Premium Coffee


Brookshire's Best Premium CoffeeA perfect weekend starts with a morning on the porch.

A perfect morning starts with Brookshire’s Best Premium Coffee. I happen to love the White Chocolate Truffle flavor.

I brew a pot, then pour a cup and head out to the porch where I can sit in silence for sometimes up to as much as an hour while my boys sleep peacefully inside.

I listen to the chimes hanging from the porch roof, if there is a breeze. I watch the robins play in the grass, collecting food for their young, and I watch the new dog lope around the backyard on his long, gangly legs.

All the while, I smell the aroma of freshly brewed coffee and sip the liquid, which is warmth to my soul.

I am centered for the day.

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Posted in: Product Talk


Dine In: Oven Baked Feta Cheese Dip


Oven Baked Feta Cheese DipThere are so many Friday nights when, I admit it, I don’t want to cook.

I’m tired from working all week. My kids are tired. We’re all tired.

Sometimes that means pizza. Sometimes that means a snack dinner.

This recipe is simple and quick to put together. You can add chopped, grilled chicken to make it more of a main course.

Oven Baked Feta Cheese Dip

Ingredients:
1 cup crumbled feta cheese
3 cloves garlic, minced
1/4 cup tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup mild cheddar cheese, shredded

Directions:
Preheat oven at 400° F.

In a small oven-safe baking dish, layer the crumbled cheese, covering the entire bottom of the dish.

Sprinkle the minced garlic on top of the feta cheese.

Spoon the tomato sauce, covering the entire cheese and garlic mixture.

Mix together the mozzarella cheese and the cheddar cheese; layer on top of the tomato sauce.

Bake it in the oven for 15 minutes, or until the cheese is melted.

Serve it warm with a side of flatbread or tortilla chips.

Nutritional Information: Calories Per Serving: 203, Calories from Fat: 137, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 56 mg, Sodium: 672 mg, Potassium: 110 mg, Carbohydrates: 4 g, Sugar: 2 g, Protein: 13 g.

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Shop the Sale: The Best Ever Baby Back Ribs


Mrs. S's RibsI have written recipe after recipe on ribs, but I have never truly perfected them myself, until Saturday night.

My friend had posted on Facebook, “I just ate the best ribs ever!” to which I responded, “Do tell, because I’ve never quite mastered them myself.”

At that point, he introduced me, via social media of course, to his mother, master chef of all things ribs. She sent me her recipe (Oh, I love the South, where mamas you don’t even know share their family secrets with you!). I tried it and oh, my, gosh, it was excellent.

My problem was that I’d never cooked the ribs slowly and long enough. This time, however, I wasn’t going to miss.

Not only did I slow roast these, but I finished them off on the grill to caramelize the sugars and give them a brilliant color.

They were slap-yo-mama delicious! Luckily for you, you don’t have to wait until Mrs. S comes into your life. Pork spare ribs are on sale this week at Brookshire’s.

Mrs. S’s Ribs

Ingredients:
2 racks (6 lb) pork spare ribs
2 Tbs salt
2 Tbs pepper
3 Tbs Montreal Steak seasoning
3 Tbs minced garlic
3 Tbs minced onion
2 Tbs liquid smoke
2 Tbs Worcestershire sauce

Directions:
Rinse ribs and pat dry. Place in a roasting pan lined with foil, fat side up. Cover ribs with Worcestershire, liquid smoke and seasonings. Wrap tightly in foil.

Bake, wrapped, at 250° F for 5 hours.

Remove from oven. Let stand for 15 minutes.

Preheat grill to medium-high heat. Place ribs on grill for about 5 minutes each side, or until golden-brown. Serve immediately with your favorite barbecue sauce. (In lieu of a grill, broil until desired color is achieved.)

Nutritional Information: Calories Per Serving: 879, Calories from Fat: 511, Fat: 57 g, Trans Fat: 0 g (24 g Saturated Fat), Cholesterol: 223 mg, Sodium: 4515 mg, Potassium: 51 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 82 g.

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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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