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Shop the Sale: John Morrell Bacon Egg Salad


John Morrell Bacon Egg SaladWhen I was little, my favorite sandwich was egg salad.

I used to have it in my lunch on Fridays usually (because we didn’t eat meat most Fridays, not just during Lent), and this was back in the days before we packed school lunches in insulated bags with ice packs. Believe it or not, I survived the five-hour-old egg salad sandwich.

I also loved egg salad because it meant I got to help my mom make it and use her nifty harvest-gold colored egg slicer. The little guillotine wires sliced the egg into perfect little rounds, and then I could turn the egg sideways and slice again, cutting it into tiny little pieces.

That’s how I still slice my eggs, although my egg salad has evolved beyond the mayonnaise, salt and pepper.

Now, I add bacon to my egg salad because bacon makes everything better. John Morrell Bacon is on sale this week at Brookshire’s. This crisp, smoky bacon adds a nice hickory flavor to the egg salad, and if you wait to stir it until just before serving, a great pop of texture, too.

Try this for breakfast on a whole-grain bagel thin or in your lunch, refrigeration recommended.

Bacon Egg Salad

Ingredients:
3/4 cup Greek yogurt
1/2 tsp Worcestershire sauce
1/2 tsp smoked paprika
1/2 tsp dry mustard
1/2 tsp kosher or sea salt
freshly cracked black pepper, to taste
6 strips John Morrell Bacon, cooked and crumbled
1/4 cup red onions, diced
1 Tbs green onions, chopped
8 hard-boiled eggs, chopped

Directions:
Mix together the Greek yogurt, Worcestershire sauce, paprika, mustard, salt and pepper.

Gently stir in the bacon, red onions and green onions. Carefully fold into the eggs until they’re completely coated with the dressing.

Chill well.

Serves 4

Nutritional Information: Calories Per Serving: 395, Calories from Fat: 248, Fat: 28 g (9 g Saturated Fat), Cholesterol: 376 mg, Sodium: 1418 mg, Carbohydrates: 4 g, Fiber: 0 g, Sugar: 3 g, Protein: 32 g.

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



Healthy Living: Living with Celiac Disease


Living with Celiac DiseaseCeliac Disease is an autoimmune and digestive disorder that results in damage to the lining of the small intestine when foods with gluten are consumed. Gluten is a protein found in some grains. Foods containing gluten include anything made with wheat or flour. That’s a lot of the foods in a typical American diet.

The inability to process gluten can lead to the body having a hard time absorbing nutrients like fat, iron, calcium and folate.

Celiac Disease, and other autoimmune disorders, occur when the body’s normal processes turn on itself. Gluten should be absorbed by the body, but in cases of Celiac Disease, the body attacks the gluten and cannot digest it.

Symptoms of Celiac Disease include significant digestive problems, a severe skin rash, musculoskeletal problems like joint disorders, seizures, growth disorders in children and a tingling sensation in the legs caused by low calcium.

Celiac Disease can lead to osteoporosis, miscarriage or infertility, birth defects, seizures and, rarely, cancer of the intestine. Your doctor can diagnose Celiac Disease with a simple blood test, looking for the presence of antibodies.

Removing gluten from your diet usually eliminates the symptoms of Celiac Disease fairly rapidly, but you have to stay on a gluten-free diet the rest of your life. Doctors may recommend infusions of vital nutrients as well.

These days, there are a lot of gluten-free options in Brookshire’s and in restaurants. There are flours and baking mixes made out of potato, rice, corn or soy instead of wheat. Fruits and vegetables are always fine, as are most unprocessed foods. With all the options available on grocery store aisles, you’d almost never know you were eating gluten-free.

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Product Talk: Brookshire’s Pharmacy App


Brookshire’s Pharmacy AppThis might not be something you can buy at Brookshire’s, but it’s definitely something you need from Brookshire’s.

Stop what you’re doing right now (reading this!), reach for your smartphone, and download the Brookshire’s RX Pharmacy app. It’s a game-changer.

Good for use at Brookshire’s, Super 1 Foods and FRESH by Brookshire’s, this app lets you manage your prescriptions from the tap of your screen.

The first time I used it, I had three prescriptions to refill.

I used the barcode scanner on my smartphone to read the label on my prescription, tapped “refill” and moved on to the next prescription! It was that easy.

The automated phone line is great, too, but this shaved minutes off the phone call.

The app also gives you access to Medline Plus health tips, a store locator for your nearest pharmacy, a quick link to the grocery app and, of course, a place to manage all your prescriptions.

By the time you’d have read this, your app should have downloaded and you’re ready to go. Now you can spend that extra time shopping the beautiful produce department or your other favorite aisles at Brookshire’s.

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Posted in: Product Talk


Dine In: Philly Cheesesteak Sliders


Philly Cheesesteak SlidersThis weekend, Paul made us dinner (twice, actually), and with one of the meals, he served King’s Hawaiian Rolls.

The meal itself was magnificent, but what was totally devoured without a leftover in sight? The Hawaiian rolls. Clearly, all three of my guys love these things.

As for me, I love to make dishes they love, so I searched for more recipes using the rolls. We’ve already done the ham and cheese baked Hawaiian rolls (and they are well-loved, I assure you), but I was looking for something different.

I came across a recipe for Philly Cheesesteak Sliders, so we gave those a whirl last Friday night. They’re quick and delicious, and (you guessed it) they were gone in a heartbeat.

Next time, I might have to make two pans.

Philly Cheesesteak Sliders

Ingredients:
1 pkg King’s Hawaiian Rolls
1 box Steak-umm thinly sliced steak strips
1 green pepper, sliced in thin strips
1 white onion, sliced in thin strips
6 slices provolone cheese
2-3 Tbs mayonnaise
3 Tbs butter, melted
2 Tbs dried onion
salt and pepper, to taste

Directions:
Preheat oven to 350° F.

Melt butter in a small pan; stir in dried onion. Set aside to cool and let onion soften.

Spray a 9 x 13 baking dish with nonstick cooking spray.

Carefully holding the rolls in one sheet, carefully slice through the center, horizontally. Place the bottom of the rolls in 9 x 13 baking dish.

Prepare Steak-umms according to package directions. Remove from skillet. Add onion and pepper; sauté until just tender. They will finish cooking in the oven.

Spread mayonnaise on the bottom of the Hawaiian rolls. Top with beef, onions, peppers and slices of provolone cheese. Sprinkle with salt and pepper.

Top with the remaining half of the rolls.

Pour butter and onion mixture over the sandwiches. Cover with foil and bake for 10 minutes. Remove foil and bake an additional 10 minutes.

Remove from oven; cut into 12 sliders and serve immediately.

Makes 12

Nutritional Information: Calories Per Serving: 400, Calories from Fat: 263, Fat: 29 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 74 mg, Sodium: 484 mg, Potassium: 56 mg, Carbohydrates: 23 g, Fiber: 1 g, Sugar: 5 g, Protein: 13 g.

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



Family Matters: Honey Boy Pink Salmon Croquettes


Honey Boy Pink Salmon CroquettesI am so excited to share this salmon recipe with you because my two boys (my husband and son) are not that crazy about fish. You can imagine their faces when they saw me in the kitchen the other night opening up a can of Honey Boy Pink Salmon to make salmon croquettes! Yeah, they were not happy. They were even talking about eating something else instead, but neither of them can cook.

I was prepared to take all of the leftovers to my parents. I knew they would appreciate tasty salmon croquettes. However, as we sat down to dinner, I watched my husband and son gulp down two croquettes each, and they asked for more! You can bet this will be on my dinner menu again in the near future. As for my parents, there were no leftover croquettes to be had!

The recipe is really easy and can be found right on the Honey Boy Pink Salmon can.

Honey Boy Pink Salmon Croquettes
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Serves: 6

1 can Honey Boy Pink Salmon, drained
2 cups soft breadcrumbs
1/3 cup onions, finely minced
1/4 cup Brookshire’s Milk
2 eggs
2 Tbs parsley, minced
1 to 2 Tbs lemon juice, freshly squeezed
1/4 tsp salt
1/4 tsp dill weed
dash of pepper
cooking oil for browning

Combine all ingredients in mixing bowl and mix well. Heat enough cooking oil to cover the bottom of a non stick pan. Form the salmon mixture into patties, and cook over medium heat until browned on the bottom. Turn them over and brown on the other side.

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



Shop the Sale: Bacon Brussels Sprouts Skewers


Bacon Brussels Sprouts SkewersI posted on social media recently that I’m obsessed with Brussels sprouts. I was surprised at the number of people who “liked” my post and commented in agreement. I guess I thought that because we didn’t eat Brussels sprouts growing up that no one else did, either.

This is also a testament to the power of the parent who does most of the cooking. My mom didn’t like Brussels sprouts, so we didn’t eat them. I eat anything, so my boys pretty much get exposed to all kinds of food. More often than not, it’s one of them who doesn’t like something that is served. One in particular, I should say.

Back to Brussels sprouts… I eat them roasted with a drizzle of olive oil, salt and pepper. I want my boys to like them as well, so I found a simple recipe with everyone’s favorite ingredient: bacon.

Brookshire’s Bacon always cooks up crisply, with a bold, meaty flavor and beautiful, caramel color. It has a deep, rich flavor that showcases the meat, not the fat, and is versatile in any recipe.

After we tried this, I’m not sure one son was bowled over by Brussels sprouts, but he did eat the bacon.

Brookshire’s Bacon is on sale this week, and Brussels sprouts are at the peak of flavor. So, this quick, simple recipe should go on your menu list, for sure.

Bacon Brussels Sprouts Skewers

Ingredients:
1 lb fresh Brussels sprouts
1/2 lb Brookshire’s Bacon
2 Tbs extra virgin olive oil
1 tsp salt
1 tsp black pepper
wooden skewers

Directions:
Soak your wooden skewers in a shallow pan of water for at least 30 minutes before preparing this dish.

Trim ends off of fresh Brussels sprouts and remove loose leaves. Toss with olive oil, salt and pepper in a large bowl.

Separate bacon into strips. Thread one end of the bacon onto a skewer, and then place a Brussels sprout on the skewer. Wrap the bacon over one side of the sprout; thread through the skewer. The bacon will make an “S” pattern around the sprouts. Repeat until the skewer is full. Repeat with remaining sprouts and bacon.

Preheat grill to medium-high heat. Place skewers on the grill for about 5 to 7 minutes. Flip and grill another 5 to 7 minutes. If the bacon is causing flare-ups, move to indirect heat and grill until browned and toasty and bacon is cooked through.

These can also be roasted in a 400° F oven for 15 minutes, flipping halfway through the cooking time.

Serves 4

Nutritional Information: Calories Per Serving: 417, Calories from Fat: 280, Fat: 31 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 62 mg, Sodium: 1920 mg, Potassium: 786 mg, Carbohydrates: 12 g, Fiber: 5 g, Sugar: 3 g, Protein: 25 g.

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



Healthy Living: Fruit Salsa


Fruit SalsaOne of my very favorite things to bring to a summer cookout is fruit salsa.

It’s bright, it’s beautiful, and it’s so good for you. You can get an entire day’s serving of fruit in a few scoops of this delicious concoction.

Also, because it doesn’t have anything that can spoil, it’s great for an outside picnic or cookout.

We like to mix up the varieties of fruits we use, but we also use raspberry preserves to bind it all together. They’re our favorite. You can find the sugar-free variety at Brookshire’s to make it healthier, too.

We serve this with toasted cinnamon pitas, but you can also eat it on top of grilled meats or simply as a side salad with a spoon.

Fruit Salsa

Ingredients:
2 Granny Smith apples, peeled and diced
1 lemon
1 cup kiwi, diced
1 cup watermelon, diced
1 lb strawberries, stems and leaves removed then sliced
1/2 lb raspberries
1/2 lb blueberries
6 Tbs raspberry preserves

Directions:
Slice, dice and half all fruit; toss gently in a large bowl to mix.

Place lemon in microwave, and cook on high for 20 seconds. Roll lemon on the countertop, pressing with the heel of your hand. Slice down the middle horizontally; squeeze over the fruit. Add preserves, and stir gently to coat. Refrigerate for several hours.

Serves 8 to 10

Nutritional Information: Calories Per Serving: 134, Calories from Fat: 6, Fat: 1 g, Sodium: 7 mg, Potassium: 302 mg, Carbohydrates: 33 g, Fiber: 6 g, Sugar: 22 g, Protein: 2 g.

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



Product Talk: Hunt’s Meal Starters


Hunt’s Meal Starters“I have a Product Talk product for you to write about,” Paul told me recently.

Of course, I wanted to know what it was.

Of course, if I was going to write about it, we had to try it.

“It’s kind of tricky to find on the shelves,” he said.

(It was.)

Once we found it, it was definitely worth the search.

Hunt’s Meal Starters are shelved with the canned tomato products. There is Hunt’s Mild Chili Starter, Hunt’s Green Spices for Medium Chili, Hunt’s Chipotle Spices for Hot Chili, and Hunt’s Seasoned Tomato Sauce for Meatloaf.

We picked up the can of the meatloaf starter.

The tomato sauce (Hunt’s premium, of course) is seasoned with all the herbs and spices you’ll need to get a slow-baked meatloaf flavor out of a dish that comes together in 30 minutes. (We made individual loaves and topped them with the sauce.) The sauce gives the meat a slow-cooked flavor, which is a combination of smoky, tangy and savory. It would also be a delicious addition to mix into the meat mixture for your loaf as well as pouring some on top.

I especially loved how it made putting together a meal so quick and simple.

We’ll be trying the other varieties as well.



Dine In: Caprese Chicken


Caprese ChickenI decided to bring someone new to date night: chicken.

We don’t eat much chicken, to be honest; Paul likes red meat. A girl can’t live on red meat alone though (actually, I could, but it’s not the most healthy option), so every once in a while, I have to work chicken in the rotation.

I love this caprese version because it brings in all the best flavors of springtime: basil from the bountiful pot on my back porch and fresh Roma tomatoes from the Brookshire’s produce aisle. Splurge on some fresh mozzarella cheese for this delightful dish, but if you can’t find it, it’s fine to get a package of cheese slices from the deli, too.

You can sear these chicken thighs in a pan and then roast in the oven, but you can also grill them. If you use the grill, place the cheese and tomatoes on at the last minute, covering the grill until the cheese is melty and then topping with the basil and sauce before serving.

I love this with a fresh salad and grilled flatbread.

Caprese Chicken

Ingredients:
1/2 cup balsamic vinegar
2 Tbs brown sugar, packed
2 Tbs olive oil
1 tsp dried basil
1 tsp dried oregano
kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 Tbs unsalted butter
8 oz fresh mozzarella cheese, cut into 8 slices
2 Roma tomatoes, sliced
1/4 cup basil leaves, chiffonade

Directions:
Preheat oven to 400° F.

Combine balsamic vinegar and brown sugar in a saucepan over medium heat. Bring to a boil and simmer until reduced by half, about 6 to 8 minutes. Set aside.

Combine olive oil, basil and oregano. Season chicken with salt and pepper. Using a pastry brush, work the olive oil mixture onto both sides of the chicken.

Melt butter in cast-iron skillet over medium-high heat. When the butter is bubbling, add the chicken, skin-side down, and sear until golden on both sides, about 2 to 3 minutes per side. After the chicken is seared, place on a baking sheet in the oven; roast until cooked through, about 30 minutes. Top each piece of chicken with a slice of mozzarella cheese; broil for about 2 minutes, or until the cheese is melted and bubbly. Remove from oven. Top with tomatoes and fresh basil; drizzle with the balsamic glaze.

Serves 8

Nutritional Information: Calories Per Serving: 337, Calories from Fat: 221.4, Fat: 24.6 g, (9 g Saturated Fat), Cholesterol: 91 mg, Sodium: 239 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 7 g, Protein: 20 g.

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



Family Matters: Fun with Mom


Fun with MomSome of my favorite memories with my mom happened in the kitchen.

Whether we were at the kitchen counter cooking or at the kitchen table crafting, to say that the kitchen was the heart of our home is probably an understatement.

My mom can create anything. She’s a wonderful cook and an amazing seamstress. She can master any craft or art, and she can grow anything beautifully. She has a million more talents I don’t even have room in which to enumerate.

She tried to pass along those things. Key word: “tried.”

I’m a good cook. Better than average, probably. However, when it comes to sewing, crafting or any other visual talent, I’m strictly skill level glue gun and spray paint.

Still, those times spent with my mom, learning something new, at least being exposed to it, are better than any material possession she could have given me. As a small child, we made clothes-pin dolls by the hundreds. Remember the wooden, stationary clothes pins used to hang clothing on an outside line that had two “legs” and  a “head?” We turned those into dolls with fuzzy yard hair, painted faces and all sorts of elegant clothing culled from my mom’s bag of scraps. We did the same thing with dried corn husks. Mom would twist and turn then fashion them into robust women figures, and I’d paint them, dress them and play with them until they fell apart. Mom spent hours trying to teach me how to sew and quilt. I can whip out a hem or sew a button with the best of them, and for years, I slaved over my grandmother’s solid metal Singer sewing machine until I conceded that sewing just really isn’t in my temperament. I remember painting a rock one time – red – and painstakingly cutting letters out of a magazine that I decoupaged onto the painted rock, “I love you, Daddy.” One year, we used stained glass paint in clear glass ornaments for Christmas décor. She let me punch down the dough and knead it when she made her famous raisin bread each holiday season. I stirred red sauce simmering on the stove for hours. I licked the beaters after she made chocolate chip cookies.

Now, with Pinterest offering projects galore, you don’t have to have great skills to spend time with your kids, at the kitchen counter or table, making memories.

If the memories turn out better than the project, well, that’s fine, too.



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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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