share. The Brookshire's Blog

Product Talk: Louisburg Honeycrisp Apple Cider


Louisburg Honeycrisp Apple CiderLouisburg Honeycrisp Apple Cider reminds me of picking apples on Carter’s Mountain and being able to taste the cider pressed right after the apples came out of the field.

Louisburg Cider Mill aims for exactly that flavor. It captures the freshness and bright sweetness of a honeycrisp apple, and bottles it for Brookshire’s customers.

The Mill in Louisburg, Kansas processes apples at the peak of freshness, so your cider tastes like it was just poured from the tree itself.

“Our cider-making method dates back 2,000 years, and it still produces the best quality cider,” the Louisburg Mill website says. “We continue our old-fashioned methods in the manufacture of our many other products as well.”

Look for Louisburg Honeycrisp Apple Cider near the honeycrisp apples in your Brookshire’s produce department. This cider is delicious at room temperature, chilled or even served warm, with a cinnamon stick for stirring.



Food Watch: Prepping for Natural Disasters


Prepping for Natural DisastersOn a venture to visit friends during what seemed to be a light rain, I came to find how unprepared you can be going into natural disasters. My drive was great until I reached the road before theirs. My phone made a resounding alarm that made me jump: “TORNADO WARNING IN THIS AREA. TAKE SHELTER NOW.” I looked toward the direction in which I’d be going, and I saw dark, swirling clouds starting to rotate around each other.

Once I arrived, everyone was on their phone trying to figure out what was going on. The wind picked up, and then it was silent. Next, quarter-sized hail showered down around the house, followed by a torrent of wind and rain. At that moment, we decided to run to the storm shelter. We went to the storm shelter twice that night – six of us along with the family dog – and the realization of how much we lacked set in.

It was a great opportunity to discuss the pros and cons of storm shelter use. However, since I work in grocery, I thought mostly of what foods could keep for extended periods of time to not only prepare for such an event, but to help keep you alive if you were trapped. Food should have a long shelf life with little to no cooking required, and it must meet the needs of all family members (including pets).

Canned meats and vegetables can keep a few years on average depending on the product. Highly acidic canned goods like fruit and juice store well for less time (12 to 18 months). Water can also last quite a long time.

Thankfully, Brookshire’s has a plethora of high-quality canned products that will help you stock up if need be. I really like their vegetable assortments, which are picked at the peak of freshness and come with a handy pop top. No can opener needed!

Also, consider how your food is stored. If you’re preparing for a natural disaster, make sure that your food and water are stored away from the outside door, away from the elements. Keep these items elevated and, if possible, in a storage area of their own.

You most likely won’t need to hide in your storm shelter for years at a time, but you never know when a natural disaster may hit. It’s best to prepare in advance, and that will be one less thing to worry about when the time comes.



Dine In: Bacon-Balsamic Brussels Sprouts


Bacon-Balsamic Brussels SpoutsI was slicing the stems off of some Brussels sprouts last week, planning to toss them with olive oil and season them with salt and pepper before I roasted them, as I usually do.

Then, I got an idea for something a little different. I very well may have seen it somewhere else, but it struck me as an original idea at the time.

I added in a little bacon and some balsamic vinegar. Oh my goodness, the result was amazing. The bacon added smokiness, and the balsamic cut the sometimes bitter flavor of the Brussels with its sweetness.

The veggies end up roasting in some of the bacon fat that’s rendered, and the result is a delicious, filling dish.

This would make a great side dish for a medium-rare ribeye, grilled to perfection and served on your back porch next to a roaring fire.

Bacon-Balsamic Brussels Spouts

Ingredients:
1 lb Brussels sprouts, trimmed
1 Tbs extra virgin olive oil
2 Tbs balsamic vinegar
2 slices bacon, chopped
freshly ground black pepper
sea salt, to taste

Directions:
Preheat oven to 375° F.

Whisk the olive oil with the balsamic, salt and pepper. Pour over Brussels sprouts. Stir in chopped bacon. Spread on a baking pan, and roast in preheated oven for 45 minutes, stirring occasionally.

Serves 2 to 4 (as a side dish)

Nutritional Information: Calories Per Serving: 210, Calories from Fat: 118, Fat: 13 g (3 g Saturated Fat), Cholesterol: 21 mg, Sodium: 475 mg, Carbohydrates: 14 g, Fiber: 6 g, Sugar: 3 g, Protein: 12 g.

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



Family Matters: Age Appropriate Birds


Age Appropriate BirdsSome birds are great companions for older adults, and some birds are tailor-made for kids.

If you are bringing a bird into a household with small children, some experts recommend a canary or finch as being the best bird for kids.

Why is their song a little sweeter?

Well, they don’t desire a ton of human contact, so they’re better for kids who aren’t adept at handling a bird. Canaries have a sweet voice, which children tend to like. Canaries can be kept by themselves, but you’ll need to buy a finch in a pair, so he has a friend.

Another kid-friendly bird is a cockatiel, which are not hyper and whistle well. These birds don’t like staying caged for long, so an older child might be better-suited to taking him out and playing with him.

Parakeets are great for older children, too, because they have a sophisticated vocabulary, and they are not too large. Plus, they don’t mind a smaller cage, which is well-suited for a child’s room.

The Pionus, a type of parrot, is another good choice. They are sweet, friendly and rarely bite.

Finally, a Meyers parrot is a quiet, calm variety of parrot. They don’t bite often, and they can form a loving relationship with a lot of different people.



Family Matters: Homemade Dog Treats


Homemade Dog TreatsI love making treats for my pup.

Now, let me just say first that dogs don’t NEED food as treats. This is a human emotion that we impose upon them. They are just as happy with extra playtime and cuddling. (Maybe humans should be, too). If you do give them treats, homemade ones are fun for you and your pet (check with your vet before giving your pet any human food).

Peanut Butter-Banana Frozen Treats

Ingredients:
2 over-ripe bananas
1 cup Greek yogurt
1/2 cup peanut butter

Directions:
In a bowl, mash bananas until smooth. Whisk in remaining ingredients, and stir until well-combined. Pour mixture into ice cube molds, and freeze. Let your pup enjoy!



Family Matters: Feeding Your Rabbit


Feeding Your RabbitWe went to the state fair recently and spent some time walking around the rabbit exhibit. There are so many breeds and types of rabbit, each seemingly cuter than the next.

Rabbits make good small pets. They can live either inside or outside, and they don’t require a lot of exercise. They certainly don’t make much noise. You can even litter-train them.

One of the best things about bunnies as pets is that they can eat so much human food. No Doritos, mind you, but a bunny should be able to eat small portions of the following things:

  • Arugula
  • Beet greens
  • Bok choy
  • Carrot greens
  • Celery
  • Cilantro
  • Dill
  • Dandelion greens
  • Green peppers
  • Romaine lettuce (NO iceberg: they can’t digest it)
  • Mint
  • Raspberry leaves
  • Radicchio
  • Swiss chard
  • Cauliflower
  • And SMALL amounts of: Kale, broccoli, carrots and collards


Family Matters: Handle With Care


Handle With CareCats aren’t called man’s best friend. That title is reserved for dogs.

Cats get a bad rep sometimes, as being more aloof and standoffish than other types of pets. Training your cat to be friendly is a great way to forge a fabulous bond with your feline friend.

Handle them with care. Cats don’t like to roughhouse like dogs often do. Touch, hold and pet your cat gently from an early age. They will be more responsive, loving and touching if they feel you can be trusted to treat them gently.

Your cat can be taught to come when you call him. Use a gentle voice to repeat their name, and reward them with a small treat when they respond to their name and to your command.

Be affectionate with your cat, and keep him close to you, whether that’s letting him sit on your lap while you watch TV, letting him take a nap beside you or letting him walk over you when you’re sitting at your desk. You may want to wrap him in a soft blanket and cuddle him close to you as well. Take care when you’re picking him up, as that interaction will set the stage for how much he lets you cuddle.



Shop the Sale: Beefy Cheesy Quesadillas


Beefy Cheesy QuesadillasI’m in full-on comfort food mode!

I want anything that’s warm, cheesy, easy and that my whole family loves because nothing destroys comfort food mojo like complaining at the kitchen table.

This dish fulfills all my comfort food requirements.

I would have to double this recipe to feed my hungry family, but that’s easy (and economical) to do as well.

This is the perfect meal for a cool, fall night.

Beefy Cheesy Quesadillas

Ingredients:
1 Tbs butter
1/3 cup white onions, chopped
1 tsp salt
1 lb Angus ground chuck
1 (8 oz) can tomato sauce
1/2 packet taco seasoning
1/2 tsp red pepper flakes
8 (10-inch) flour tortillas
4 cups cheddar cheese/Monterey Jack cheese, grated
butter, for cooking

Directions:
Melt butter in a large cast-iron skillet until it begins to bubble. Add onions; cook until translucent. Add ground beef and salt, breaking up ground meat as it cooks and browns. Drain grease.

Mix taco seasoning into the tomato sauce. Add sauce to beef and onions, and simmer for about 10 minutes.

In a large nonstick skillet, melt more butter over medium heat. Place a tortilla in the skillet. Sprinkle with about 1/2 cup cheese (enough to cover tortilla) and about 3/4 cup of meat mixture.  Spread butter on top of a second tortilla, and place over meat mixture, pressing to help seal. Cook until golden on one side. Flip and cook until golden-brown on the second side. Remove from pan and let cool. Repeat with remaining tortillas and meat mixture. Slice into triangles. Serve with sour cream, guacamole and fresh cilantro.

Serves 4

Nutritional Information: Calories Per Serving: 832, Calories from Fat: 448, Fat: 50 g (29 g Saturated Fat), Cholesterol: 230 mg, Sodium: 1731 mg, Carbohydrates: 29 g, Fiber: 4 g, Sugar: 4 g, Protein: 68 g.

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



Healthy Living: Baked Spinach and Eggs


Baked Spinach and EggsI love a hot, cooked breakfast.

I try to make do with cold hard-boiled eggs because I can make those in advance, or with Greek yogurt or, occasionally, breakfast cereal and milk, which are all healthy choices. I love a hot breakfast and try to make sure I get up early enough so that I’m organized and prepared enough to enjoy my favorite meal of the day.

I love this dish because it’s so simple. It comes together so quickly, and it can bake while I finish getting ready in the morning. The spinach is packed with iron, and the fiber helps keep you full. The eggs are also full of iron and protein, and they also help ward off the mid-morning munchies. I love the salty taste of the feta, which adds a little more fat to the mix for a satisfying, healthy morning meal.

I’ve been known to eat this for dinner, too, with a drizzle of hot sauce.

Baked Spinach and Eggs

Ingredients:
6 cups fresh baby spinach, firmly packed
4 eggs
salt and freshly ground black pepper, to taste
4 Tbs feta cheese, crumbled
nonstick cooking spray or 1 Tbs olive oil

Directions:
Preheat oven to 400° F. Spray or rub olive oil into individual glass ramekins, individual cast-iron skillets or other small oven-proof bakeware. Set aside.

In a cast-iron skillet, wilt the spinach over medium heat, about 3 to 4 minutes. Distribute the spinach evenly into baking containers.

Crack one egg over spinach in each container. (If using one baking dish, just distribute the eggs evenly over the spinach.) Sprinkle with salt and pepper; top with crumbled feta. Place the baking dishes on a cookie sheet. Bake for 15 to 18 minutes, or until the egg whites are cooked though and the yolks are set to your preference.

Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 98, Calories from Fat: 59, Fat: 7 g (3 g Saturated Fat), Cholesterol: 172 mg, Sodium: 202 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 1 g, Protein: 8 g.

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



Product Talk: Maple-Pecan Baked Brie


Maple-Pecan Baked BrieI love lolling around the Brookshire’s cheese case. There are so many beautiful cheeses, and I’m making it my personal mission to try them all.

You might wonder what to do with a soft, fragrant wheel of brie. Brie is a soft cow’s milk cheese with a soft rind that can either be eaten or discarded. I eat it, personally as it is completely edible and gives a nice dimension to the cheese.

You can spread brie on a cracker, just as it is, or you can bake it, which makes a wonderful, nutty, melted spread with a rich taste and a decadent feel.

Maple and pecans are the perfect fall pairing with a wheel of brie, and they give a sweetness to the slight bitterness of the rind. This is great for a party or an appetizer for your holiday meal.

Maple-Pecan Baked Brie

Ingredients:
8 oz wheel of brie
2 Tbs real maple syrup
2 Tbs brown sugar
1/2 tsp cinnamon
1/2 cup pecans, chopped
sliced baguette, crackers or apple slices, for serving

Directions:
Preheat oven to 350° F.

Line a baking sheet with parchment paper. Place wheel of brie on the paper. Bake for 15 minutes or until softened. Remove from the oven, and set brie on a serving plate to cool slightly.

While the cheese cools, heat maple syrup, brown sugar and cinnamon over low heat in a small saucepan. Stir until the sugar dissolves, about 2 minutes; stir in pecans. Pour the syrup mixture over the brie, and serve immediately. This is delicious with Granny Smith apples.

Serves 12

Nutritional Information: Calories Per Serving: 144, Calories from Fat: 108, Fat: 12 g (4 g Saturated Fat), Cholesterol: 19 mg, Sodium: 120 mg, Carbohydrates: 77 g, Fiber: 1 g, Sugar: 4 g, Protein: 5 g.

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



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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.

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