share. The Brookshire's Blog

Healthy Living: Salads in a Jar


Salads in a JarMy sister-in-law, Lesley, takes healthy to a whole new level. Her eating is as clean as it gets, and she puts a massive amount of time and effort into taking good care of her family’s health. She has my brother and her three sons eating super-duper healthy as well, which shows! They are an active, lean, happy family, and she takes great care of them inside and out!

Recently, Lesley hosted a salad-making party. Each guest brought one ingredient for a salad, along with five large Mason jars, and Lesley provided the leafy greens.

They set up everything they brought in salad-bar style. Guests started by placing any salad dressing they wanted (including vinegar and oil) in the bottom of their Mason jar. When you’re making these, keep dressings and wet ingredients on the bottom.

Next, add heavy ingredients like black beans, kidney beans or chick peas, or any proteins like chunks of chicken, tuna packed in water or grilled lean meats. On top of that, layer other fruits and veggies like strawberries, yellow peppers, cucumbers or tomatoes. Then, nuts, sunflower seeds or other grains are added. Finally, pack the jar with leafy greens like romaine or spinach. Cap the jar tightly, and store in the fridge for up to one week. Grab a jar each morning on the way out the door.

Turn it out onto a large paper plate, and your salad lunch is ready to go with the dressing already on top.

Enjoy!



Product Talk: TGI Fridays Green Bean Fries


TGI Fridays Green Bean FriesThe other night, Paul was making dinner and I pulled out some romaine lettuce, some cucumbers and some Roma tomatoes to make a salad.

“WHAT ARE YOU DOING?” he asked, with a slightly horrified expression on his face.

“Um…making a salad,” I stuttered.

“WHY. ARE. YOU. DOING. THAT?” he wanted to know.

“Because we don’t have a fresh vegetable with dinner,” was my response.

This is a conversation we frequently have during meal-planning at my house.

I ask, “What vegetable do you want?” and the response is always, “Salad.”

Don’t get me wrong, I love a good salad, and when I make them, I can get so creative with what I put into it.

However, my guys, all three of them, are a little less creative.

Oh, they can be creative when they try to argue that rice is a vegetable. I mean, it’s a member of the vegetable kingdom because it grows in the ground, but it is classified as a grain.

When I think “vegetable,” I think green or at least brightly-colored and healthy.

I told this to Paul, who listened, because he brought over green beans the next time he was making dinner.

Fried green beans.

They were delicious and brightly-colored.

TGI Fridays has a whole line of frozen appetizers and snacks that mimic the appetizers on their restaurant menus. Green beans fries are just that: fried green beans. Even when you reheat them, they are crispy and come with a zesty wasabi ranch dipping sauce.

I laughed so hard when he produced green beans, and I couldn’t argue that they didn’t count as my version of a vegetable.

They were delicious and fun to eat! You can find them in the freezer section of Brookshire’s in the “snacks” case.

| Permalink | Print
Posted in: Product Talk


Dine In: Homemade Bread Bowls


Homemade Bread Bowls I remember when serving soup in a bread bowl was all the rage, and I’ll never forget the first time I had it served that way.

I was in graduate school at the University of Texas at Austin, and a class I was taking in public relations only had four students registered for the course. We only met once a week for three hours on a Friday morning. The professor elected to have class in a small bistro near campus in downtown Austin. We’d arrive and order breakfast with a never-ending pot of coffee, from which we got more than our money’s worth, and we’d pour over the lesson and engage in lively discussion and banter. It was one of my favorite classes, mostly for the ambiance and the readily-available caffeinated beverages.

Then, there was the soup in the bread bowl. I usually ordered breakfast, but remember, it was a three-hour class. If I’d eaten breakfast before my two-hour commute to class, I was hungry again about an hour into class. It was that odd time when either breakfast or lunch would work, and soup tastes good at pretty much any time of day or night.

This café served a velvety tomato soup in a whole-grain bread bowl that was sustenance enough for two meals, especially on those rainy, chilly days of the winter semester. I could savor the soup, then pick at the saturated morsels of whole-grain bread until there was nary a crumb left on my plate.

I made bread bowls recently for a soup we were going to have on a cold, Friday night, and my kids thought this was the most brilliant, novel idea they’d ever heard of.

Using instant yeast made this a practical meal for a Friday night after a long week of work.

Homemade Bread Bowls

Ingredients:
1 1/2 cups warm water
2 Tbs instant yeast
1 Tbs sugar
3 1/2 cups bread flour, more as needed
2 tsp salt
spray bottle with warm water

Directions:
In the bowl of a heavy-duty stand mixer, dissolve the yeast and sugar in the 1 1/2 cups of warm water. Make sure the water isn’t too hot or it will kill the yeast. Let it stand for 5 to 10 minutes, or until it becomes foamy.

Add 3 cups of flour and the salt, and mix at medium speed of the mixer until well-combined.

Mix in the remaining flour, 1/4 cup at a time, until the dough is smooth, only slightly sticky to the touch and begins to pull away from the sides of the bowl. Knead until smooth. Place the dough in a bowl greased lightly with olive oil or sprayed with nonstick cooking spray. Cover with a damp towel and let rise 30 minutes.

After 30 minutes, punch the dough down and divide into 4 equal-sized pieces.

Preheat the oven to 500° F. Shape each piece into a ball, and place on a lightly-greased baking sheet.

Score the top of each roll, then spray with warm water and sprinkle with salt. Let rest for 15 minutes.

Bake for 2 minutes, spray again with water, then reduce the heat to 425° F. This will give you the crisp crust on the bread.

Bake for 16 to 18 minutes or until golden-brown. Remove from oven and let cool slightly. Using a paring knife, score a circle on the top of the bread. Remove ring of outer crust and soft, tender interior, leaving a thick shell. Reserve the removed bread for other purposes. Spoon soup into the bread bowl; serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 427, Calories from Fat: 12, Fat: 2 g, Trans Fat: 0 g, (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1171 mg, Potassium: 238 mg, Carbohydrates: 89 g, Fiber: 4 g, Sugar: 3 g, Protein: 13 g.

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

 

| Permalink | Print
Posted in: Cooking, Dine In, Kids


Family Matters: Easy Meal Idea


Easy Meal IdeaI recently prepared a meal for my family that was so easy to make, and it was delicious not only for dinner but it also made a great leftover meal for the next day.

Slow Cooker Pork Loin
Cut pork loin in 3/4” to 1” pieces, and dip in a milk and egg mixture to moisten the outside of the meat. Place pieces of pork loin in breadcrumbs (flip several times to make sure they are covered). Place the breaded pork loin in a slow cooker and seal off with cover. I put 3 layers of pork chops with no problem. Do not put any type of water or juice in the slow cooker. Cook on high for 4 hours. Remove from slow cooker, and you are ready to eat. Meat comes out crunchy and tender. If your family likes gravy, it would be great on top of the finished pork loin.

Baked Diced Potatoes
Wash whole potatoes thoroughly in warm water. Cut potatoes in half and then cut into small cube-shaped pieces (as large or small as you like). Place in a large bowl, rinse with cold water and then drain. Add olive oil in the bowl and mix potatoes until they are covered. Add at least 1 package of dry ranch dressing, and toss potatoes so the seasoning is mixed in well. Bake at 400° F for 1 hour or until tender. Remove from oven and enjoy. Potatoes are soft, full of flavor and better for you since they are baked!

Try this easy meal idea and use the extra “free time” to enjoy your family or to do something special for yourself…you deserve it! Count your blessings daily and give thanks for time with your family.



Shop the Sale: Honey-Butter Pork Tenderloin


Honey-Butter Pork TenderloinSometimes, the first thing that catches your eye is the thing that will stick with you.

It happened to me with my wedding dress. The first one I tried on was THE ONE. Although, I had to try on 97 more just to make sure. In the end, I went back to the first one.

The same thing happened as I was making dinner menus recently. I saw a recipe for a whole, boneless pork tenderloin that sounded delicious, but I had to read 76 more pork loin recipes only to decide I wanted to make the first one I’d seen.

I didn’t regret it.

Whole pork loin is on sale this week at Brookshire’s, and this is probably the best deal on meat that ever exists. There are so many ways to break down a whole pork loin. Generally, when I buy one, I can get a roast and two tenderloins out of it, or about 24 servings. That’s a lot of value in one cut of meat.

For this recipe, you can break down the loin into a roast, a tenderloin and chops, and make this from the tenderloin, or you can double this recipe and use it for the whole loin, then make the leftovers into sandwiches or stir-fry.

Honey-Butter Pork Tenderloin

Ingredients:
4 Tbs butter
2 Tbs local honey
1 1/2 lbs pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water

Directions:
Preheat oven to 375° F.

Heat the butter and honey over medium-high heat in a cast-iron (or other ovenproof) skillet until melted. Rub the pork loin with Cajun seasoning and black pepper. When the butter is hot and beginning to sizzle, brown each side of the pork loin for 5 minutes until seared. Lower the heat if the honey begins to brown.

Remove the skillet from the heat and transfer to the oven. Roast, uncovered, for 15 to 20 minutes. Remove the skillet from the oven and transfer the pork to a large platter. Cover it tightly with aluminum foil. Add water to the skillet and stir over medium-high heat. Simmer for about 5 minutes, or until the pan sauce is reduced slightly.

Slice pork on the diagonal and drizzle with sauce. Serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 254, Fat: 11 g (6 g Saturated Fat), Cholesterol: 103 mg, Sodium: 125 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 30 g.

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



Healthy Living: National Heart Month


National Heart MonthFebruary is American Heart Month, and there’s no coincidence that it falls at the same time as Valentine’s Day. After all, we need to love our hearts and take good care of them!

Last year during American Heart Month, I had the privilege of spending a lot of time with Miss Texas 2014 Monique Evans, whose platform was “Remember Your Heart: One Beat at a Time.” Monique’s brother was born with a congenital heart disease, and it served as impetus for the ballerina to encourage people, especially children, to take good care of their hearts.

I caught up with Monique at two elementary schools in Longview, Texas, that day, where she talked to students about what they could do to begin or stay on a heart-healthy journey. She advocated daily movement like jump-roping, dancing, jogging, soccer, martial arts, baseball or a host of other activities that school kids should be involved in regularly, including giving 100 percent during their school gym class. She talked to them about what foods are good for your heart, like broccoli, beans and other foods with high fiber and low fat. The kids loved her. (Who wouldn’t? She’s funny, articulate and gorgeous, not to mention she got to wear a ridiculous amount of bling, which clearly was a huge favorite among the starstruck girl set.) I loved the fact that she was talking to kids, instilling these ideas in them at an early age.

When you get to a certain age, it’s more difficult to form healthy habits, and the damage to your heart might already be underway. I also loved how nothing she said was too drastic for the average person. She didn’t say to go out and run a marathon; she advocated staying active. Anyone can take a walk, take the stairs instead of the elevator or park in the farthest spot away from Target before shopping.

So this month, think about the small changes you can make to make a big difference to your heart.

| Permalink | Print
Posted in: Healthy Living


Product Talk: Fish in Crazy Water


Fish in Crazy WaterI’m all about fish these days.

A few weeks ago, I floated the query to my family, “Would you guys be interested in eating more fish?” and expected the answer to be a resounding silence, which would be answer enough.

To my shock, they were all for incorporating more fish into our diets.

I love fish. I could eat it 17 times a week, but I knew my guys would need to be eased into it.

I made blackened tilapia, a hit. I offered fish tacos, another hit. I baked salmon (mostly a hit). Then, I was skimming through Pinterest and looking for instructions on how to make three-dimensional cardboard stars, when I saw a recipe for Fish in Crazy Water. That was close enough to “Fish in a Crazy Household” that I had to click the link.

This recipe sounded so good that I had to put it on the menu immediately.

The recipe calls for snapper, sea bass, Branzino or Orata, so I went to the fish counter at Brookshire’s to see what was available for a good price.

I love going to the seafood counter at Brookshire’s because they never make me feel stupid if I don’t know what Orata is. (It’s a member of the bream family found in the Mediterranean.) Plus, the seafood experts will fillet, peel, steam, debone or otherwise prep your seafood for you! It’s a win/win.

This particular day, there was red snapper on sale, so that’s what I got. This recipe ended up being our favorite so far.

Fish in Crazy Water

Ingredients:
1 1/2 lbs fresh fish fillets (such as snapper, sea bass, Branzino or Orata), cut into 4 portions
1/4 cup extra virgin olive oil
1 large garlic clove, peeled and slightly smashed
1 1/2 cups yellow onion, diced
3 stalks celery, washed and cut into matchsticks
2 or 3 large carrots, peeled and cut into matchsticks
1 pint ripe cherry tomatoes, washed and quartered
1/4 cup parsley leaves, chopped
1 1/2 cups water or vegetable stock
coarse salt and freshly ground black pepper, to taste

Directions:
This recipe calls for a large skillet with a lid. If using a cast-iron skillet, placing a baking sheet over the skillet will act as a lid.

Heat the olive oil and garlic in the large skillet over medium heat until it shimmers and is fragrant, and the garlic starts to sizzle. Add the carrots, celery and onions. Cook, stirring often, for 2 minutes or until the vegetables start to soften but not brown.

Add the cherry tomatoes; cook, stirring often, for a minute to heat the tomatoes until they begin to release juices. Add the fish to the pan, tucking it down into the vegetables. Add 1/4 teaspoon salt and 1 1/2 cups water or vegetable stock. Bring to a simmer.

Cover and cook over medium-low heat at a very gentle simmer for 10 minutes, poaching the fish until it’s just cooked through and the vegetables are softened. Stir in half the parsley.

Divide fish, veggies and broth among 4 shallow bowls. Season with salt and black pepper, to taste. Serve immediately, garnished with the other half of the parsley.

Serves 4

Nutritional Information: Calories Per Serving: 383, Calories from Fat: 142, Fat: 16 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 148 mg, Potassium: 1363 mg, Carbohydrates: 13 g, Fiber: 4 g, Sugar: 7 g, Protein: 47 g.

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



Dine In: Bacon Cheese-Stuffed Mashed Potato Balls


Bacon Cheese-Stuffed Mashed Potato BallsThe other morning, my friend Judith tagged me in a post on Facebook for a recipe for Bacon Cheese-Stuffed Mashed Potato Balls. I was inordinately excited. Judith tags me in all kinds of yummy recipe posts, and is probably single-handedly responsible for my most-recent 10 pounds.

It’s worth it. I was so excited to try these when Paul came in from the grocery store.

“Do I smell like potatoes?” he asked.

I was confused.

“What? Why potatoes?” I asked.

“Because I ate three potato logs at Brookshire’s while I was shopping,” he responded.

Potato logs? Were those anything like potato balls?

The coincidence was compelling.

Turns out, a potato log is more like a big steak fry, but I was quick to show Paul the post about the mashed potato balls.

We’re going to make these on Friday night, if Paul can keep from stopping at Brookshire’s for some deli potato logs.

Bacon Cheese-Stuffed Mashed Potato Balls

Ingredients:
2 cups mashed potatoes, cold
1 egg, lightly beaten
10 oz sharp cheddar cheese, cut into small cubes from a larger block
1/2 cup green onions, chopped
1/4 cup bacon, crumbled
1/2 cup dry Italian breadcrumbs
oil, for frying

Directions:
Let mashed potatoes come to room temperature. Mix in the egg, onions and bacon. Shape into 1-inch balls. Press block of cheese into the center of each ball; form potato around it, completely covering the cheese. Roll balls in breadcrumbs.

Let rest for 15 minutes.

In a deep skillet, heat 1 inch of oil to about 375° F. Fry potato balls in small batches for about 3 minutes each or until golden-brown. Remove with a slotted spoon, and let drain on paper towels. Serve warm.

Serves 6

Nutritional Information: Calories Per Serving: 461, Calories from Fat: 268, Fat: 30 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 110 mg, Sodium: 1293 mg, Potassium: 477 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.

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

| Permalink | Print
Posted in: Cooking, Dine In


Family Matters: Sunday Morning Pancake Bites


Pancake BitesIt’s 7:30 on Sunday morning, time to get up and wake the kids for church. As I’m walking to my daughter’s room, I can hear her and her sleepover buddies already up and giggling about something they think is so funny. That’s what 14-year-old girls do: giggle! I told them to start getting ready for church, and then I walked into the kitchen to make them something for breakfast.

I hadn’t bought groceries this week, and we didn’t have time for a sit-down breakfast. I needed something quick and easy so they could eat on-the-go. (You know, 14-year-old girls will take as much time in the bathroom getting ready as you will allow them!) Luckily, I had a Brookshire’s Blueberry Pancake Mix, 2 eggs (and 2 eggs is all I had in the refrigerator) milk and maple syrup. So, blueberry muffins from a pancake mix is what’s for breakfast this Sunday morning.

One-by-one, the girls grab a blueberry pancake muffin and head out the door to church with a Bible in one hand and a muffin in the other. It’s so nice when Sunday mornings can come together like this!

This recipe is super easy, and you are in and out of the kitchen in less than 30 minutes.

Pancake Bites

Ingredients:
2 cups Brookshire’s Complete Blueberry Pancake Mix
2/3 cup Brookshire’s Milk
1/2 cup maple syrup

Directions:
Preheat oven to 350° F, and spray your mini-muffin tin or paper baking cups lightly with Brookshire’s Cooking Spray. Mix all ingredients until just combined. Fill the cups of the tin 1/2 full with the batter. Bake until lightly golden-brown, about 15 minutes.

Makes 12

You can also use regular Brookshire’s Pancake Mix, and add your own choice of toppings like fruit, nuts, chocolate chips, cinnamon and sugar or any other yummy delights you can think of! If you have time to sit down for breakfast, serve with maple syrup, honey or butter then enjoy!

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



Mi Blog Hispano: Licuado de Plátano Para Empezar el Día


Licuado de Plátano Para Empezar el DíaSe dice que el desayuno es la comida más importante del día.  Pero en realidad, hay ocasiones en las cuales no hay tiempo de hacer desayuno por la mañana.  Cuando andamos de prisa, mis hijas se comen un cereal con jugo en las mañanas, y yo me hago un licuado de plátano el cual ellas también les gusta.  ¡Me encanta!  A parte de ser muy nutritivo, es muy delicioso y te hace sentir llena.  Tiene mucha proteína que te hace sentir energético(a) y listo para empezar el día.  Aquí les doy una receta rápida para el licuado de plátano que les va a fascinar.  Mi mama nos hacia nuestros licuados desde niña, y ahora de grande yo sigo la tradición de hacer este licuado para mis hijas y para mí.

Licuado de Plátano

  • 2 vasos de leche
  • Dos plátanos
  • 2 cucharadas de azúcar
  • 1/2 cucharada de canela
  • 1 cucharada de extracto de vainilla

En una licuadora mezcle la leche, los plátanos, la azúcar, y la vainilla.  Ya que este bien mezclado, sirva en vasos.  Agregue poco polvo de canela en cada vaso para dar el sabor final.  ¡Y al final, disfrute el sabor de este riquísimo licuado de platano!



Page 10 of 206« First...6789101112131415...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