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Dine In: Stuffed Poblano Peppers


Stuffed PeppersA few weeks ago, I was craving Mexican food in the worst way.

I was sitting at my desk, dreaming about creamy enchiladas or a crispy quesadilla, and I just knew that we had to forgo pizza that Friday night in lieu of a Mexican meal.

In addition, I was feeling a little creative and didn’t feel like digging up a recipe, so I decided to make one up. The result was delicious, and we enjoyed stuffed poblano peppers on the patio with mock margaritas.

I love poblano peppers. To me, they have just enough heat to jazz up the dish but not overwhelm your taste buds. I charred mine first, but you could steam them, too. 

Stuffed Poblano Peppers

Ingredients:
4 large poblano peppers
1 lb lean ground beef
4 oz cream cheese
4 oz cheddar cheese, shredded
4 oz Monterey Jack cheese, shredded
1 Tbsp cumin
1 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne pepper
1 (14.5 oz) can green enchilada sauce or salsa verde
8 oz sour cream

Directions:
To char peppers, hold over a gas flame or over the grill until the skin on the peppers blisters and begins to darken (you can also do this on the top rack of your oven, under the broiler). Remove from the direct heat, place in a brown paper bag and let stand for 10 minutes.

Remove from the bag and peel the top layer of flesh off. Slit the peppers lengthwise; scoop out seeds and pith.

Brown ground beef; drain fat. Add cream cheese, cheeses and spices; stir until creamy.

Stuff one quarter of the meat mixture into each pepper and press to close.

Place, seam side down, in a baking dish covered with cooking spray.

In a small saucepan, combine enchilada sauce and sour cream over medium heat. Cook, stirring frequently, until mixture is smooth and creamy. Do not let boil.

Pour sauce over peppers. Bake at 350° F for 30 minutes, or until bubbly. 

Nutritional Information: Calories Per Serving: 703, Calories from Fat: 430, Fat: 48 g (28 g Saturated Fat), Cholesterol: 212 mg, Sodium: 1040 mg, Potassium: 848 mg, Carbohydrates: 14 g, Fiber: 2 g, Sugar: 4 g, Protein: 55 g.

View this recipe to add items to My Shopping List. 

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Posted in: Dine In


Family Matters: Graduation


GraduationI’ll never forget the day as long as I live.

I couldn’t wait to get to my high school senior advanced placement English class that day. As per tradition, the students in that class brought their college acceptance letters to share with each other. There were always cheers and congratulations all around and I couldn’t wait; I had in my hands an early acceptance letter to my first choice of schools.

When I stood up in class to share my news, the teacher cut me off abruptly.

“You’re going WHERE?” he sneered.

I repeated myself.

“Well, that just pretty much guarantees you’ll never amount to anything,” he said.

You could hear a pin drop in that classroom as my fellow students shifted uncomfortably in their seats.

I wanted to cry.

I sat down quietly and let my hair fall like a curtain over my face, hiding the tears that forced their way out of my eyes.

My English teacher that year, that mean man, was convinced that if you didn’t go to one of the “top tier” schools in the area, your education would be worth nothing.

I quickly realized that he was wrong.

You get out of an education what you put into it, whether you’re at an Ivy League university or the local junior college.

Twenty years removed from my college graduation, I’m in exactly the job I’d always planned for and studied for. Sure, some of my classmates who went on to the so-called “right” schools hold prestigious jobs in their fields but so have some of my classmates who went to vocational or technical schools, to the military or straight to work right out of high school.

It’s high school graduation time, and I’ve been so excited to see the children of my friends and colleagues get so excited about starting college or choosing a career path.

I hope they know that no matter what they choose, if they work hard and infuse their choices with passion, conviction, dedication and hard work, then they will always, ALWAYS amount to something. 

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Posted in: Family Matters


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.

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



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.

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

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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.

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



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.

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



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


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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