share. The Brookshire's Blog

Healthy Living: Flu Season


Flu SeasonThe dreaded flu season is upon us. I don’t know about you, but I don’t want to get sick.

The last time I got the flu, which was luckily about 7 years ago, I was unlucky enough to have it at the same time as both of my children. There is nothing worse than taking care of sick kids when you’re sick yourself.

Each year, over 200,000 Americans get sick with the flu, according to the Centers for Disease Control, but this season, I plan to stay healthy.

I got my flu shot, as did my sons. Shots are available at Brookshire’s Pharmacy locations and only take a minute. Plus, it didn’t hurt at all.

I am vigilant about washing my hands. Proper washing techniques are proven to help stop the spread of the flu virus. Use warm water and soap, and be sure to get each crevice between your fingers and everything, especially if you’ve been in a public place.

Speaking of public places, avoid going anywhere if you’re sick or suspect you’re coming down with something. Never go to work when you’re sick. Your co-workers will thank you for it.

Wipe down surfaces with a bleach wipe or other disinfectant wipe proven to kill germs on a regular basis, especially after you’ve been sick. Be vigilant about shared surfaces like office telephones or doorknobs.

Include a good amount of vitamin C in your diet to help you ward off illnesses.

Finally, see your doctor immediately if you suspect the flu. He can prescribe Tamiflu® or a similar drug to help lessen the effects of the disease.



Product Talk: JELL-O No-Bake Pumpkin-Style Pie Dessert


JELL-O No-Bake Pumpkin-Style Pie DessertIt’s the time of year for all things pumpkin spice, so when I walked by an end cap in Brookshire’s this weekend, I was immediately drawn to the boxes of JELL-O brand desserts.

This easy way to bring fall flavor into your home is delicious as well as simple.

You just add sugar, butter and milk to the provided mix for filling and crust, and then pop it into your refrigerator to set!

If you’re like me and never quite mastered your grandma’s pie crust, this is a simple way to get started.

I love the consistency of the filling in this dessert. It’s so smooth, rich and creamy, and you can taste notes of cinnamon and ginger, just like Grandma used to make but a whole lot easier!

You can make one dessert in a pie plate or use ramekins for individual servings. It’s a quick and easy dessert in one box, minus the whipped cream, of course.

| Permalink | Print
Posted in: Product Talk


Dine In: Baked Parmesan-Garlic Salmon


Baked Parmesan-Garlic SalmonI love finding new ways to eat salmon. I mean, it’s hard to beat my favorite salmon recipe, which is grilling it with dill, salt, pepper and a sprinkle of lemon juice. However, this method might be a tie for favorite.

It reminds me of being at the beach, and we all know that anything beach-related is good, even though we just celebrated the first day of fall.

The butter in this recipe keeps the fish moist, and the garlic and parmesan add a rich flavor. As always, you do NOT want to overcook the fish, so stay on the lower side of the cooking times. You can always put it back in the oven if you need to.

Date night will be a breeze with this simple recipe. Some roasted asparagus and a salad would be a great accompaniment.

Baked Parmesan-Garlic Salmon

Ingredients:
1 1/2 lbs salmon
3 Tbs butter
1 Tbs lemon juice
3 cloves garlic, minced
2 Tbs parmesan cheese, grated
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbs fresh parsley, chopped

Directions:
Preheat oven to 375° F. While the oven is heating, cut a piece of aluminum foil long enough to wrap around the salmon and form a packet.

Melt the butter. Add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin-side down on the foil, and brush liberally with butter mixture. Top with fresh parsley. Fold the foil around salmon, sealing well.

Bake for 13 to 15 minutes. Vent the top of the foil, and broil for 2 to 3 minutes. Remove from the oven. Plate the salmon, and sprinkle with additional fresh parsley or parmesan, if desired. Serve immediately.

Nutritional Information: Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 98 mg, Sodium: 429 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 33 g.

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



Family Matters: Football & French Dip Sandwiches


Football & French Dip SandwichesThe weather feels like it’s finally turning a little cooler, and just in time for football season. We no longer have a football player in the house, but with a college game or a professional game on almost every night of the week, my family will be tuned into football on the big screen for the next several months.

Nothing is more perfect than football season and snacking season. So, I try to bring some of that tailgating into the kitchen with chili, tortilla soup, meatballs or BBQ sliders. This year, I kicked off the season right with Slow Cooker French Dip Sandwiches. You can put this in the slow cooker early on a Sunday morning before church, and then return home to a yummy Noon kickoff!

This recipe scored big points with my family, and it was easy to eat while watching the game and having a little football family time.

Slow Cooker French Dip Sandwiches

Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 6 to 8

Ingredients:
2 to 3 lbs chuck roast
24 oz Brookshire’s Beef Flavored Broth
1 (10.5 oz) can French onion soup
6 to 8 sandwich-length French bread loaves or rolls, sliced open
1/2 lb provolone, Swiss or mozzarella cheese, sliced

Directions:
Cut roast into big chunks. Place meat, broth and onion soup in slow cooker. Cook on low for 8 hours.

Once cooked, shred meat. Set oven to 400° F. Spoon meat into rolls; top with cheese. Melt cheese in hot oven for a few minutes. Serve with beef juice.

Nutritional Information: Calories Per Serving: 1341, Fat: 23 g (8 g Saturated Fat), Cholesterol: 130 mg, Sodium: 2963 mg, Carbohydrates: 197 g, Fiber: 9 g, Protein: 88 g.

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



Shop the Sale: Chile-Rubbed Roast with Chipotle Gravy


Chile-Rubbed Roast with Chipotle GravyYou know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.

This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.

For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.

Chile-Rubbed Roast with Chipotle Gravy

Ingredients:
3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving

Directions:
Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.

In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.

Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.

Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.

Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.

Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.

Serves 6

Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 g.



Healthy Living: Stuffed “Pumpkins”


Stuffed “Pumpkins”It’s never too early to trot out the fall treats!

These fun and fanciful “pumpkins” don’t have to wait until Halloween to make an appearance, and they might even entice your kids to devour this healthy meal.

You can stuff the bell pepper “pumpkins” with almost anything you want: a mixture of ground turkey, quinoa and corn; this chicken mixture; or even make it all veggies and grains.

Your family will get vitamin C and antioxidants from the peppers. The chicken and black beans provide protein, and there’s lots of beta-carotene in the tomatoes in the salsa.

Plus, you can make these in advance, and just pop them in the oven for dinner when you get home in the evening. They’re a fun and healthy way to feed your family!

Stuffed “Pumpkins”

Ingredients:
4 large orange bell peppers
4 cups rotisserie chicken, shredded
1 cup black beans, rinsed and drained
1/2 cup onions, diced
1 Tbs cumin
1/2 Tbs garlic salt
1/2 Tbs chili powder
1/2 to 1 cup salsa
1 cup cheddar cheese, shredded

Directions:
Preheat oven to 350° F.

Slice the tops off of the orange peppers, removing seeds and pith. Using the sharp tip of a paring knife, “carve” faces into the peppers, small enough that filling won’t come out but large enough to see a pumpkin “face.”

In a large bowl, mix together shredded chicken, black beans, onions, spices, salsa (to taste) and cheese. Stuff 1/4 of mixture into each pepper, and cap with the top of the pepper.

Place in a baking dish with a lid or cover with foil. Bake for 45 minutes. Remove cover, and bake for 15 more minutes. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 568, Calories from Fat: 138, Fat: 15 g (7 g Saturated Fat), Cholesterol: 137 mg, Sodium: 480 mg, Carbohydrates: 46 g, Fiber: 12 g, Sugar: 10 g, Protein: 61 g.

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



Product Talk: Libby’s Pumpkin – Pumpkin Spice Rice Cereal Treats


Libby’s Pumpkin – Pumpkin Spice Rice Cereal TreatsIt’s time for all things pumpkin spice.

Whether it’s your coffee, your creamer, your doughnuts or your pies, pumpkin spice reigns supreme during this time of year.

That’s where Libby’s comes in. A division of Nestle, Libby’s pumpkin products are a great way to get quality pumpkin without having to process it yourself.

I love the pumpkin puree, which comes in a variety of sizes from 8 ounces and up to fit your fall cooking needs. It also comes in organic, which is all-natural with no preservatives. Libby’s also offers a canned pumpkin pie filling and boxed mixes for breads and cheesecake.

Pumpkin is full of vitamins A and C, and it’s a great source of beta-carotene.

Enjoy pure pumpkin in this fun fall treat today!

Pumpkin Spice Rice Cereal Treats

Ingredients:
3 Tbs butter
4 cups mini marshmallows
1/8 cup Libby’s Pumpkin Puree
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
6 cups rice cereal

Directions:
Prepare a 9 x 13 baking dish by greasing it liberally with butter or line with parchment paper.

In a heavy stockpot, melt butter on low heat, and add mini marshmallows. Stir in pumpkin puree, cinnamon and pumpkin pie spice.

Add rice cereal and stir.

Working quickly, press mixture into prepared pan.

Allow the treats to cool completely before cutting into squares and serving.

Makes 16

Nutritional Information: Calories Per Serving: 351, Calories from Fat: 80, Fat: 9 g (2 g Saturated Fat), Cholesterol: 6 mg, Sodium: 282 mg, Carbohydrates: 66 g, Fiber: 1 g, Sugar: 3 g, Protein: 3 g.

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

| Permalink | Print
Posted in: Kids, Product Talk


Dine In: Date Night Asiago Asparagus


Date Night Asiago AsparagusI love asparagus, but my significant other, not so much.

So, when I was dying to have it as a side dish recently alongside a hunk of burning (ie, grilled) meat, he was kind enough to say he’d make it for ME, and could we please have a salad, too?

Well, I decided to try to change his mind about asparagus. While I generally just steam it, this roasted version is amazing.

Of course, what’s not to like about a dish with cheese and bacon, when it comes right down to it? Don’t overcook these veggies; the asparagus should still be crisp-tender when it comes out of the oven.

You can always prepare this in advance, and roast the asparagus while the meat is grilling.

Date Night Asiago Asparagus

Ingredients:
1 1/2 lbs asparagus, trimmed
2 Tbs olive oil
salt and pepper, to taste
4 cloves garlic, minced
1 cup Asiago cheese, grated
4 slices bacon, cooked, drained of fat and chopped

Directions:
Preheat oven to 425° F. Place asparagus in a large, greased casserole dish. Toss with olive oil, and then sprinkle with salt, pepper and minced garlic. Toss to coat thoroughly. Roast, uncovered, for 10 minutes.

Remove from the oven. Sprinkle half of grated cheese all over asparagus. Then, add chopped bacon, and top with more cheese. Roast for 10 more minutes.

Serves 4

Nutritional Information: Calories Per Serving: 454, Calories from Fat: 318, Fat: 35 g (15 g Saturated Fat), Cholesterol: 82 mg, Sodium: 1347 mg, Carbohydrates: 8 g, Fiber: 4 g, Sugar: 3 g, Protein: 29 g.

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

| Permalink | Print
Posted in: Cooking, Dine In


Family Matters: Souper Meals


Souper MealsWhen I was little, one of my favorite meals was grilled cheese and tomato soup.

Truth be told, it’s still one of my favorites.

I must have passed that down to my sons because when we’re menu planning, one of them will often suggest grilled cheese and tomato soup.

One of the things that made having soup such a treat was that my mom let us add things to the soup. For example, I always wanted to add carrots to chicken noodle soup, so my mom taught me how to dice the pieces I wanted and add it to my can of soup.

With tomato soup, we added all kinds of things. Looking back, I probably wouldn’t make some of those choices today, but it sure sounded good at the time. We added croutons, Goldfish crackers, chunks of cheese (it was on the sandwich, so why not?), a tablespoon of heavy cream, black pepper, Worcestershire sauce and whatever we thought would make it taste great. As an adult, I’ve been known to add diced avocado to my tomato soup.

Soups are a great way to share a warm meal with your family, especially during colder weather. For me, soup is comfort food, and if you can get your kids to eat it by adding their own special touch, that’s all the better.



Mi Blog Hispano: Celebrando el Mes de la Herencia Hispana


Celebrando el Mes de la Herencia HispanaYa estamos celebrando el Mes de la Herencia Hispana y no hay mejor manera de celebrar que con familia y comida.  Durante este tiempo, lo que realmente celebramos es la riqueza de la cultura y herencia hispana a través de festividades que incluyen comida, música, reuniones familiares o excursiones, fiestas, narraciones de cuentos, y actividades educativas.

Nosotros los hispanos, venimos de más de veinte países alrededor del mundo como México, Honduras, Venezuela, El Salvador, Costa Rica, Argentina, y muchos más.  El Mes de la Herencia Hispana celebra y reconoce nuestra cultura hispana y la historia, así como los logros y contribuciones que los hispanos han hecho para esta nación.

Es una observación nacional que se ha celebrado desde 1968, y por lo general se observa del 15 de septiembre al 15 de octubre y se honra cada año.  El tiempo de la celebración es significativo debido a que varios países de América Latina celebran la independencia de su país, entre otras fiestas importantes.

Yo estaré celebrando con mi familia y amigos.  También aprovechare para ensenarles más a mis hijas sobre la historia de México.  No quiero que pierdan la pasión que sentimos por nuestro lindo país.

Estuve pensando en alguna receta Mexicana que mis hijas mayores podrían hacer fácilmente.  Se me ocurrió que haciendo tostadas de pollo sería facilísimo para ellas.  Las hice la semana pasada y les encanto.  Yo cocine el pollo pero ellas hicieron todo lo demás mientras yo les enseñaba.  Pusieron los frijoles en las tostadas, el pollo, el aguacate, la crema, etc.  Quedamos muy satisfechos con las tostadas, que por cierto acompañe con una sopa de fideo tan rica que solo pensando en ella se me hace agua la boca.

Aquí les paso la receta por si se les antojan unas tostadas fáciles de hacer.  La receta viene de Mission Foods que es la marca de varias comidas mexicanas como tortillas, salsas, y tostadas.  Puede cambiar una cosa u otra.  Yo use frijoles de la marca Goya porque aparte de sabrosos, son casi auténticos a los frijoles que hace mi mama.  Y hablando de autenticidad, no podía faltar el delicioso queso Cacique para darle un poco más de sabor.

Tostadas de Pollo

Porciones: 4
Tiempo prep: 5 min
Tiempo de cocción: 15 min

Ingredientes
1 1/3 tazas de pollo asado, desmenuzado y calentado
2 cucharadas de jugo de lima, fresco
3/4 tazas de pico de gallo, ya hecho
4 tostadas de Mission Yellow Tostadas

Instrucciones
En un plato hondo mediano, combine el pollo calentado, pico de gallo, y jugo de lima.  Mezcle para combinar.

Divida la mezcla en las cuatro tostadas y sirva.

Para más sabor unte guacamole en la tostada antes de poner la mezcla de pollo.  Sirva con crema.  Agregue otros ingredientes a su gusto como maíz, frijoles negros, o salsa picante.



Page 1 of 22012345678910...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