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Product Talk: Brookshire’s Single-Serve Coffee Pods


Brookshire’s Single-Serve Coffee PodsDoes this ever happen to you?

You make a pot of coffee and sip on a cup or two, but then you just want ONE more?

It’s a hassle to make a pot of coffee for only one cup, but if you have a single-serve coffee maker, Brookshire’s Single-Serve Coffee Pods come to the rescue!

There are plenty of times I only want one cup of coffee, not six or 10.

The Single-Serve Coffee Pods work in any single-serve coffee maker. They have patented valve technology and a unique dual filter system to give you a fresh cup with fabulous flavor every time.

Locally roasted in Tyler, Texas, the home of Brookshire’s, these single-serve coffee pods are perfect for your home, your office or for making a cup to-go.

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Dine In: Friday Night Delight (AKA Triple-Chocolate Bundt Cake)


Friday Night Delight (AKA Triple-Chocolate Bundt Cake)My sweetie showed me a picture on social media recently of a Bundt cake his friend had made, photographed and posted online for the world to revel in about the perfection of this cake.

“Oh, do you even like Bundt cake?” I asked, falling for his innocuous ruse, hook, line and sinker.

“I love Bundt cake,” he replied.

So, of course, I was going to have to make him a Bundt cake.

I went for triple-chocolate because he has a notable sweet tooth, and I figured that would satisfy all the senses.

I made mine from scratch, but you could sub in a boxed cake mix to save time. Bake this when you get home from work on Friday night, and it should be ready to eat by the time you’re ready for dessert. It’s such a sweet way to end the week.

Triple-Chocolate Bundt Cake 

Ingredients:
1 (18.25 oz) pkg Brookshire’s Devil’s Food Chocolate Cake Mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350° F.

Combine the cake mix with the pudding mix, sour cream, vegetable oil, eggs and water. Mix well. Stir in the chocolate chips.

Spray a Bundt pan with nonstick cooking spray or grease with a solid vegetable oil. Lightly flour the pan, tapping out the excess.
Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the pan (about 90 minutes) before inverting onto a plate.

Serves 12 Nutritional Information: Calories Per Serving: 266, Calories from Fat: 234, Fat: 26 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 62 mg, Carbohydrates: 7 g, Fiber: 0 g, Sugar: 34 g, Protein: 3

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

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Family Matters: Berry-licious BlackBerries


Skinny Blackberry MuffinsSummer is the perfect annual permission slip for lazy Saturdays, staying in your pajamas all day, breakfast at 11am, hanging out around the pool with friends and eating blackberries. Yes, blackberries! My family just loves blackberries, and on lazy Saturday mornings, their request is for blackberry pancakes, blackberry muffins or even blackberry smoothies.

To try and fulfill their blackberry requests, this year we planted a few blackberry bushes of our very own! Sadly, we’ll have to wait about two years before they produce their first harvest. Oh well! In the meantime, Brookshire’s carries local Texas blackberries that are delicious and perfect for my recipes.

Being the health-nut mom that I am, I always try to twist recipes to be a little “better for you” than the traditional recipes our moms baked up for us. So, if you are feeling the lazy summer Saturday, bake up these Skinny Blackberry Muffins the night before, so you can sleep in and enjoy your lazy summer Saturday!

Skinny Blackberry Muffins

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:
1 1/2 cups all purpose flour
2 tsp Brookshire’s Baking Powder
1/4 tsp salt
1 large egg
1/2 cup Brookshire’s Sugar or Splenda
1/2 cup unsweetened almond milk
1/4 cup canola oil
1/4 cup plain Greek yogurt
1 tsp vanilla extract
1 1/2 cups blackberries tossed in 2 Tbs flour

Directions:
Preheat oven to 425° F. Spray a 12-cup regular muffin pan with cooking spray. Dust pan with flour; set aside.

In a large bowl, combine flour, baking powder and salt; whisk to combine and set aside.

In another large bowl, combine egg, sugar, almond milk, oil, yogurt and vanilla; whisk until smooth. Add wet ingredients to dry ingredients, stirring gently until smooth and combined without over-mixing. Add blackberries, folding in gently.

Evenly distribute batter into cups of prepared pan, filling each cup about 3/4 full. Bake for 5 minutes. Lower temperature to 375° F. Bake for 12 to 15 minutes, or until tops are set and lightly golden. Allow muffins to cool in pan on top of wire rack for about 10 minutes.

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



Shop the Sale: Summer Salad


Summer SaladBack when I was growing up, we always ate dinner on our screened-in back porch during the summertime.

We had a long, wooden picnic table on the porch, and all seven of us would snuggle in with only minimal complaints of “He’s touching me” or “She kicked me when she got up!” By the time dinner rolled around on a summer evening, we were all pretty tired from an afternoon at the pool and a day of playing with the neighborhood kids in the fort my father built in the backyard.

Mom would set the table with a vinyl tablecloth, which we’d scour clean after every meal, and it was my job to lay out the plates, forks, spoons, knives and napkins in the proper positions. It was also my job to either “wipe” or “sweep” after each meal, alternating the task with the brother next in the birth order.

About once a week, Mom would bring a large bowl of “Summer Salad” to the table. Years later, I’ve realized summer salad was pretty much a very clever way to use a lot of leftovers from earlier in the week, and I learned that preparing dinner in the early morning hours before it got so hot was a chore, not a joy. Summer Salad had various combinations: pasta with ham from Sunday dinner, potatoes with bacon from breakfast or another type of pasta with leftover grilled chicken. Throw in the cold peas from Sunday supper or the steamed broccoli from Tuesday then add a little cheese and dressing, and you had yourself a main course meal in one bowl. It was cool, filling and refreshing on a hot, summer night.

Since we’ve had a big problem with not eating leftovers this summer, I think there’s a Summer Salad in my near future. You can use any pasta, any protein and any add-ins you want!

One thing that always tastes good in Summer Salad, no matter what else you put in it, is bacon! Brookshire’s Bacon is on sale this week. So, after you buy it, cook some for breakfast, and then crumble the extra into the salad. (Is there such thing as extra bacon? You probably should plan to cook a few extra slices!)

Summer Salad

Ingredients:

SALAD:
12 oz spiral pasta, uncooked

3 cooked chicken breasts, chopped

6 pieces Brookshire’s Bacon, cooked and crumbled

1 pint cherry tomatoes, halved

1 zucchini, diced

1 cup cheddar cheese, shredded

DRESSING:
1 pkg dry ranch dressing mix

1 cup mayonnaise

1/2 cup buttermilk

1/4 tsp black pepper

1/8 tsp paprika

1/8 tsp garlic powder

salt and pepper, to taste

Directions:
Cook pasta to al dente, and let cool completely. Combine chicken, bacon, tomatoes, zucchini and cheese in a large bowl with pasta.

Mix all dressing ingredients thoroughly. Pour dressing over the salad; toss to coat.

Refrigerate for several hours for flavors to blend.

Serves 8

Nutritional Information: Calories Per Serving: 421, Calories from Fat: 192, Fat: 21 g (6 g Saturated Fat), Cholesterol: 93 mg, Sodium: 610 mg, Carbohydrates: 33 g, Fiber: 1 g, Sugar: 4 g, Protein: 24 g.

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



Healthy Living: Garlic-Parmesan Roasted Broccoli


Garlic-Parmesan Roasted BroccoliI LOVE broccoli, but I get so tired of just steaming it and plopping it onto my plate.

Broccoli is super healthy. It’s rich in vitamin D, which helps keeps our metabolism in balance. It’s also rich in vitamins A and K.

Broccoli helps the body detox. We all want that unwanted sludge out of our bodies, don’t we? Broccoli helps move unwanted contaminants from our systems. It’s a great antioxidant with its concentrated vitamin C. Broccoli has the most vitamin C of any of the cruciferous vegetables. Broccoli also has concentrated lutein, zeaxanthin and beta-carotene, other powerful antioxidants.

If you steam or roast broccoli, the fiber provides a benefit against cholesterol. Using heat to start to break down the fibers helps your body use it more effectively than if you eat it raw.

It’s great for your heart as an anti-inflammatory and how it lowers cholesterol. It’s also good to support eye health and to help regenerate sun-damaged skin.

Garlic-Parmesan Roasted Broccoli

Ingredients:
24 oz (about 5 cups) broccoli florets
3 Tbs extra virgin olive oil
4 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste
1/4 cup parmesan, grated
juice of 1 lemon

Directions:
Preheat oven to 425° F. Lightly grease a baking sheet with oil or coat with nonstick spray.

Spread broccoli florets in a single layer onto the prepared baking sheet. Toss with olive oil and garlic; season with salt and pepper, to taste. Sprinkle with parmesan and lemon juice, and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 162, Fat: 11 g (4 g Saturated Fat), Cholesterol: 14 mg, Sodium: 213 mg, Carbohydrates: 9 g, Fiber: 3 g, Sugar: 2 g, Protein: 9 g.

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



Product Talk: Emeril Chocolate Mousse or Crème Brulee


Emeril Chocolate Mousse or Crème BruleeI was whizzing through Brookshire’s this morning because I needed coffee. It was a coffee emergency. I practically jogged up the baking aisle because it was empty. Everyone was congregating near the milk, juice and bacon. Apparently, it was too early for a baking emergency to draw a crowd to the flour and sugar aisle.

So, I made it up the aisle post-haste, knowing my coffee was on the endcap of the next row over.

Suddenly, I stopped in my tracks. Seriously, y’all. It was like in the cartoons where Road Runner stops so suddenly that smoke billows out of his heels.

There, at the end of the baking aisle (before I made it to the coffee, mind you) were two packages of Emeril’s Dessert Mixes. Chocolate mousse and crème brulee mocked me from the shelf.

BAM! Buy me! They practically screamed.

So, I did.

Emeril was my first, favorite celebrity chef. I used to watch him at 5pm, surely on reruns on some channel that I can’t recall. I’d get inspired to cook dinner and shout “BAM!” frequently to the delight of my baby, who would erupt in bales of belly giggles whenever I did.

Since I’ve never been to Commander’s Palace (it’s on my bucket list), I figured I’d bring a little bit of the iconic New Orleans restaurant to my house.

These mixes are easy to use and embody the essence of Emeril (no, not his spice mixture, but his soul). They prep quickly and set up in the refrigerator almost like an instant pudding.

Guess what I had for breakfast with my coffee? I can neither confirm nor deny that it was chocolate mousse.

Next time you need a dessert to impress or just want a sweet treat, these Emeril products do not disappoint.

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Dine In: Mexican Chicken Bake


Mexican Chicken BakeLast Friday night, we took the boys out to dinner to a local Mexican restaurant.

They protested a little.

“We just WENT here,” they said.

Well, yeah, we like Tex-Mex food!

So, this Friday night, to prevent the abject horror of having to subject them to a meal out, I made something at home. This is a recipe I found on Pinterest and added some spices to make it my own.

We ate dinner on the patio that night under the solar lights, and we had a regular, relaxing fiesta.

We served this with a side of rice and chips with salsa, of course.

Mexican Chicken Bake

Ingredients:
4 boneless, skinless chicken breasts
2 Tbs cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 cups frozen corn, thawed
1 can black beans, drained and rinsed
1 can Ro-Tel Tomatoes with Green Chilies
1 lb Velveeta, cut into cubes

Directions:
Preheat oven to 375° F.

Spray a 9 x 13 dish with nonstick cooking spray.

Sprinkle cumin, salt, pepper and garlic onto chicken breasts; rub in to set the seasoning.

Place chicken breasts in pan. Top with corn, black beans and tomatoes. Cover the dish with cubes of Velveeta.

Bake for 40 to 45 minutes or until juices from the chicken run clear.

Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 1091, Fat: 40 g (18 g Saturated Fat), Cholesterol: 232 mg, Sodium: 2090 mg, Carbohydrates: 96 g, Fiber: 19 g, Sugar: 15 g, Protein: 95 g.

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



Family Matters: Beating Summertime Boredom


Beating Summertime BoredomI don’t know about what’s happening in your house, but summer has been a bit rocky in my home.

My kids are at an awkward age. They’re too old for traditional day camps and too young to be gainfully employed. The result is a lot of boredom. While I’m not usually the type to abide boredom, I get it in this case.

They can’t roam the neighborhood like I did when I was a kid because I’ve watched too many episodes of “Forensic Files.” There’s no neighborhood swimming pool where they can ride their bikes and wear themselves out every afternoon, like I did as a kid. Not to mention, the summer activities that are available for their age are expensive, and they need braces and to go to college.

They spend too much time in front of a screen. Go ahead, call CPS now.

So, this summer I’ve been wracking my brain trying to come up with things they can do to stay occupied while not spending a fortune.

One thing I did was buy a mega jigsaw puzzle. I set up a card table in a spare corner and just kind of left it there. They proclaimed it “lame.” Guess what? It’s about half-finished, and I haven’t touched a single piece. Maybe it was the dog. I don’t know.

Occasionally, I’ll leave them a recipe to try for lunch, with clear instructions on where to find the ingredients and how not to burn the house down when they prepare it. It also ensures I won’t spend the entirety of the middle of the day answering texts about where to find the burrito-sized tortillas. (In the pantry, on the same shelf I’ve stored them the entire 8 years we’ve lived in this house.)

Then, there’s exercise. They do go running and biking (with strict instructions to text me both when they leave and as they return.) Sometimes, I leave them challenges for the day: Do 40 sit-ups and 22 push-ups. Record it on video. Text it to me, because accountability, you know.

They’ve also enjoyed pet-sitting for neighbors. You want your dog played with for two hours while you’re lounging on the beach in Cabo? Call my kids. Our dog never gets played with for two hours, but yours surely will.

Chores, or as I call them, “Jobs You Do Because You Live Here.” They each get one a day. Vacuum house. Clean your bathroom. Laundry as needed. I love ‘vacuum house’ days.

So, if you have any more tips on keeping teens and tweens occupied for the summer, please let me know!



Shop the Sale: Steak with Cuban Marinade


Steak with Cuban MarinadeI’m fascinated by the thought of going to Cuba.

When I was in second grade, we got a new kid in class, a boy from Cuba. At that point, Cuba might as well have been in outer space. You just didn’t hear about kids from Cuba or anyone from Cuba, for that matter.

That all changed at the beginning of 2013, when the Cuban government made it easier for people to travel out of and into Cuba.

Cuba, located just 90 miles south of the tip of Florida, has a rich island culture flavored with the influences of both Spain and Africa.

The cuisine is based on both cultures, with a heavy dose of Caribbean influence as well. A typical meal could include sweet plantains, savory black beans and fragrant rice with shredded beef, pork with onion and tropical fruits. Meat dishes are generally slow-cooked with light sauces, heavy with garlic, cumin, oregano and bay leaves.

Sirloin steak is on sale at Brookshire’s this week, and summer is the perfect time to blend the flavors of the Caribbean with staples we already have on hand. If we can’t go to Cuba this summer, at least we can bring Cuba to us.

Steak with Cuban Marinade

Ingredients:
1 1/2 lbs boneless sirloin strip steak
1/2 tsp cumin
1 1/2 tsp oregano
2 Tbs garlic powder
2 Tbs olive oil
1/4 cup orange juice
juice of 1/2 fresh lime
grated lime zest

Directions:
Combine all ingredients, except beef, together in a bowl. Mix well.

Place the steak in a zip-top bag. Add the marinade, and turn to coat both sides.

Refrigerate at least 30 minutes, preferably longer as the steak will absorb more flavor.

Grill the steak on medium-high heat for 6 to 8 minutes, or until meat thermometer registers 145° F.

Let rest at least 5 minutes before serving.

Serves 6

Nutritional Information: Calories Per Serving: 266, Fat: 12 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 76 mg, Carbohydrates: 3 g, Fiber: 0 g, Sugar: 2 g, Protein: 35 g.

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



Healthy Living: Water


WaterI know I write about this frequently; it’s something I really struggle with.

I read today that the current recommendation for water intake is 80 ounces for an adult. I’ve also read studies which say to drink half your body weight in ounces. Either way, I bet that’s a lot more water than most Americans consume during the day, especially since nothing with caffeine or sugar counts as a “water” drink, no matter how hard I try to convince myself that unsweet tea equals water.

Basically, I have to trick myself into drinking more water.

I love the sparkling waters. They are calorie-free, sugar-free and fizzy, which I love. It reminds me of the years I lived in Europe, and any time you ordered water at a restaurant, they brought you the fizzy variety. It was probably also during that time period that I began to eschew ice. La Croix makes a variety of flavors, including lime, lemon, grapefruit and berry. Lime is my favorite.

Another trick is that every time I use the restroom, I have to chug 10 ounces after washing my hands. Sorry if that was too much information, but it works on getting the water down. I’m not likely to keep a bottle nearby to sip from, so chugging it works for me.

When I do keep a bottle of water handy, I try to flavor it with something. Chunks of watermelon, slices of cucumber or slices of strawberry are my favorite, but you could use any fruit or veggie you want.

I keep a 32-ounce bottle of water with cucumber in the refrigerator overnight, and my goal is to drink the whole thing before I leave for work in the morning. It’s so refreshing first thing in the morning, and it really helps to wake me up.

Another trick is to drink an equal amount of water for every caffeinated beverage you drink. This helps keep you hydrated.

So in theory, if I drink 32 ounces before work and another 16 ounces with my coffee (because I drink two cups of coffee), I’m more than halfway to my goal before lunch!



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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.

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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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