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Company News: Jason Cooper receives National Grocers Association award


Jason Cooper receives National Grocers Association awardTYLER, Texas, Feb. 10, 2015 – Jason Cooper, director of compliance and government relations for Brookshire Grocery Company, received the Clarence G. Adamy Great American Award February 8th at the National Grocers Association’s annual convention in Las Vegas.

Named in honor of a past president of the National Association of Food Chains, the award is presented annually to an individual or company whose leadership in the food industry best exemplifies active and effective participation in government relations as a citizen and industry representative. Since its inception in 1982, the award has been presented to only 24 individuals including namesake Clarence Adamy and President George H.W. Bush.

“Jason works diligently each day with our local, state and federal government agencies to ensure our company is compliant with current regulations and also serves as our voice for proposed legislation that could impact the grocery industry,” said Rick Rayford, BGC president and CEO. “We are very proud of his efforts and congratulate him on receiving this prestigious award.”

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Company News: Michelle Elliott named Woman of Influence in the Food Industry


Michelle Elliott named Woman of Influence in the Food IndustryTYLER, Texas, Feb. 10, 2015 – Michelle Elliott, a category manager for Tyler, Texas-based Brookshire Grocery Company, has been named a Woman of Influence in the Food Industry by the Griffin Report of Food Marketing. The annual report recognizes women who make substantial contributions to the food industry through their professionalism and dedication, and for being role models to other women in the industry.

Elliott joined BGC in 1989 as a cashier in Gladewater and worked her way up to assistant store manager at stores in Kilgore, Longview and Tyler. She transferred to the corporate office in 1998 as a buying/pricing administrative assistant and became one of the company’s first category managers when it transitioned to this business model in 2007.

In 2009, Elliott was named a Top Woman in Grocery by Progressive Grocer, and the following year was honored as the Professional Woman of the Year in the Grocery Industry by the National Association of Professional Women. In 2013, she completed the Food Industry Executive Program at the University of Southern California.

“Michelle has had a very successful career at BGC, and I am proud her efforts have been recognized by an industry publication,” said Rick Rayford, president and CEO. “We congratulate Michelle on this much-deserved honor and look forward to what she will accomplish in the future.”

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Shop the Sale: Spicy Peppered Snow Crab Legs


Spicy Peppered Snow Crab LegsOne of the most special meals – in my humble opinion – would be crab legs. There’s just something so fun about cracking into the hard shell to extract the yummy crab meat inside.

In addition, I don’t buy them often so they’re a special treat. Special equals fun in my book!

Conveniently, snow crab clusters are on sale this week at Brookshire’s. A snow crab cluster is simply the legs still attached at the joint. There’s nothing intimidating about them. You crack them apart, or leave them attached and cook them easily and quickly.

This dish is sticky and slightly sweet, and it’s meant to be eaten with your hands. Toasting the pepper makes a huge difference in the depth of flavor, so don’t skip this step!

Serve with a crisp sauvignon blanc.

Spicy Peppered Snow Crab Legs

Ingredients:
3 lb snow crab legs
freshly ground pepper
2 Tbs vegetable oil
1/2 cup unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices ginger, peeled
8 scallions, cut into 2-inch pieces
4 red jalapeño peppers, seeded and finely chopped
2 tsp sugar
2 Tbs oyster sauce
2 Tbs soy sauce
white rice, for serving

Directions:
Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from heat.

Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapeños. Sprinkle with the sugar and cook, stirring often, until the mixture is fragrant (about 1 minute).

Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through (about 5 minutes). Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

Nutritional Information: Calories Per Serving: 1276, Calories from Fat: 636, Fat: 71 g (33 g Saturated Fat), Cholesterol: 483 mg, Sodium: 7007 mg, Potassium: 2064 mg, Carbohydrates: 19 g, Fiber: 2 g, Sugar: 5 g, Protein: 136 g

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Healthy Living: Sesame Ginger Quinoa Salad


Sesame Ginger Quinoa SaladMardi Gras is just around the corner, and this festive – and healthy – salad is the perfect way to celebrate. It brings in all the colors of the festivities – purples, golds and greens, and it is a healthy oasis in the sea of excess.

This hearty salad can easily be a main dish as it includes cooked quinoa for protein and fiber, while being vegan and gluten-free. At only 331 calories, each bowl offers 13 grams of protein and seven grams of fiber.

Plus, did I mention it’s pretty?

I’m a huge carnivore, so I try to get protein from alternate sources as often as I can. The quinoa is filling and adds protein, and the edamame adds protein as well. Sure, you can serve this as a side dish to a meat main course, but why would you want to?

Sesame Ginger Quinoa Salad

Ingredients:
1 cup quinoa, rinsed
2 cups water
1/4 tsp salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup red cabbage, chopped
2 Tbs sesame oil
2 Tbs rice vinegar
3 tsp fresh ginger, finely minced
1 Tbs sesame seeds

Directions:
Place the quinoa, water and salt in a covered pot. Heat on high until it boils then lower the heat to low. Cook for about 15 minutes, or until the quinoa is soft and the water is absorbed.

Pour the quinoa into a medium-sized bowl. Mix in the frozen edamame, carrots, peppers and cabbage.

In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger and sesame seeds.

Pour the dressing over the quinoa and veggies; mix thoroughly.

Nutritional Information: Calories Per Serving: 331, Calories from Fat: 122, Fat: 13.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 195 mg, Potassium: 769 mg, Carbohydrates: 40 g, Fiber: 7.2 g, Sugar: 4.5 g, Protein: 12.8 g

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Product Talk: Sister Schubert’s Parker House Style Rolls


Sister Schubert’s Parker House Style RollsParker House Rolls are admittedly one of those things I usually only think about during the holidays. However, today I knew I had a package in the freezer that were left over from Thanksgiving, so I decided to pull them out to serve with the beef stew had slow cooking.

They were as delicious today as they would have been in November.

A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft and slightly sweet with a crispy shell. They were invented at the Parker House Hotel in Boston during the 1870s.

The Sister Schubert Company has prepared Parker House Rolls in a quick-baking, frozen method to make life easier on us.

Sister Schubert’s Parker House Style Rolls have zero trans fats, no preservatives and no artificial flavors. In other words, they taste homemade. You simply take them out of the plastic packaging and leave them in their foil pan. Just bake for a few minutes until heated through. You get the homemade taste without the homemade work!

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Dine In: Steak Rolls


Steak RollsDinner last night was transcendent.

Even before I tasted it, I told my boyfriend, the chef de cuisine for the evening, that I was going to blog about it.

After I tasted it, I wanted to lick the cast iron skillet.

This dish sounded weird to me. I mean, pickles and beef? In theory, it shouldn’t sound odd. I eat pickles on my hamburgers all the time, but I was still curious about how it was going to turn out.

Turns out, it’s amazing with an incredible umami (you know, those elusive flavors which combine to create sheer heaven in a dish). The acid from the pickles works with the sugar in the sauce, and the thickening flour and savory beef bring it all together.

Even my younger son who is an extremely picky eater cleaned his plate.

This was a special-occasion meal for my boyfriend when he was growing up. His face glowed with fond memories when he told me about it. Trust me, it made our evening special, too.

Steak Rolls
Serves 6

Ingredients:
3 lb round steak, pounded to tenderize and cut into (12) 2-inch wide strips about 8 inches long each
12 slices bacon
12 Vlasic Kosher Dill Stackers
4 Tbs Lawry’s Seasoned Salt
6 Tbs all purpose flour
1/2 cup vegetable oil, for frying
2 cups ketchup
3/4 cup, approximately, Worcestershire sauce
toothpicks

Directions:
Place steak strips on a flat surface; sprinkle liberally with seasoned salt. Place a strip of bacon on top of each steak strip and top that with a pickle, trimmed to fit if necessary. Carefully roll into a bundle, securing with a toothpick. Gently dredge steak rolls in flour. Heat vegetable oil in a cast iron skillet until oil sizzles when a drop of water is added. Place steak rolls in the skillet and fry until lightly browned. Turn over and fry the other side until lightly browned. Drain fat from the cast iron skillet or remove steak rolls to another baking dish.

Preheat oven to 350° F.

Mix ketchup and Worcestershire sauce until mixture is almost brown. Pour over steak rolls. Bake in the oven for 45 minutes. Turn heat off. Let stand in the oven for 10 more minutes. Serve immediately. This dish is great with a side of rice to help soak up the extra sauce.

Nutritional Information: Calories Per Serving: 940, Calories from Fat: 469, Fat: 52 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 224 mg, Sodium: 2412 mg, Potassium: 1424 mg, Carbohydrates: 34 g, Sugar: 24 g, Protein: 81 g

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Earth Mama Angel Baby


Earth Mama Angel Baby

When I was pregnant with my boys and in the months after giving birth, I was so conscientious about what I put in – and on – my body.

Many mamas are, so Melinda Olson began formulating organic herbal remedies for friends in her Oregon kitchen, an endeavor which led to Earth Mama Angel Baby products.

Earth Mama Angel Baby products are safe, hospital-recommended, certified-organic and Non-GMO Project Verified. These natural, herbal personal care products, gentle castile soaps and teas are specifically formulated to support the entire journey of childbirth, from pregnancy through postpartum recovery, breast-feeding and baby care.

Melinda Olson is an expert in the benefits of plant medicine, and continually balances her trust and care of traditional herb wisdom with evidence-based research. She formulated her herbal pregnancy, postpartum, breast-feeding and baby care products to be safe and effective without worrisome ingredients. Of course, they are also baby-safe with no synthetic fragrances or preservatives.

Products include Angel Baby Lotion, Angel Baby Bottom Balm, Angel Baby Shampoo & Body Wash, New Mama Bottom Spray, Natural Nipple Butter and Organic Milkmaid Tea.

All are available at Brookshire’s.



Walking


Walking

My 12-year-old son had to write his autobiography recently.

He refused any help on the essay, even to verify important facts such as how much he weighed at birth and when he started walking.

He wrote that he started walking at 10 months, which isn’t even remotely true. He was 13 months when he finally tentatively struck out across the kitchen, only to make it two wobbly steps before my shrieks of delight scared him so much that he plopped right down on the floor and began to howl.

While walking at 10 months is on the early side of normal and 13 months is on solidly average, anything in that range is right on target. My mom claims I walked at 9 months, skipping crawling all-together. My pediatrician also told me, at the time, that he doesn’t really worry until a child isn’t walking at 18 months.

So, watch your little one. Don’t panic and enjoy the time before you have to batten down every door and cabinet in your house.



Potty Training


Potty Training

My friend just had twins, which is super awesome, except that she’d hoped to have her two-year-old son potty trained before the babies’ arrival.

It didn’t happen.

Try as she might, Evan would not pee-pee on the potty.

I don’t blame the kid. He wasn’t ready. It’s far easier to play with Thomas the Tank Engine and let ‘er rip in your diaper than it is to stop what you’re doing to have to go to the restroom.

While between two and three years is normal for potty training for a lot of girls, boys often take longer, easily age three, often approaching four.

I’m a firm believer in not pushing it. It will frustrate you more than it’s worth. Make that kid almost beg to go to the potty because he’s so ready to be rid of diapers.

With that said, there are gentle nudges you can provide to nudge him in the right direction. Big boy and girl underpants are huge. My younger son didn’t want to tinkle on Thomas, so that worked for him. Nothing worked for my older son, and he was almost four by the time he potty trained. Nothing I did was effective and I just got upset. I let it go and waited until he asked me. After that, there were no issues.

So, watch your toddler for signs of toilet readiness, but again, don’t force the issue. It’ll happen in due time.



Shop the Sale: Salsa Verde Beef Tacos


Salsa Verde Beef TacosThe tradition of Taco Tuesday has been re-instituted in our house. We had it going for a long time, but I kind of got burned out. Back by popular demand, this time I’ve gone on the offensive against the taco doldrums by creating a Pinterest board where lots of yummy and creative recipes reside.

On Taco Tuesday, I’m cooking for three hungry guys.

Two of them would prefer the ground beef variety with a crispy shell.

One of them likes anything beef.

Personally, I’d make shrimp or fish tacos with a crunchy slaw and avocados if left to my own devices. Needless to say, I get ruled out ALL the time.

Last week, we made grilled chicken soft tacos. This week, because chuck roast is on sale at Brookshire’s, I’ll be making these Salsa Verde Beef Tacos. The guys get their beef; I get my green stuff. It’s a win/win. Since this should freeze well, maybe I’ll break out the leftovers next week and serve half Salsa Verde Beef Tacos, half shrimp tacos. Another win.

Salsa Verde Beef Tacos

Ingredients:
1 Tbs vegetable oil
3 lb boneless beef chuck roast
1 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 (16 oz) jar salsa verde
1/2 white onion, thinly sliced
2 limes, freshly juiced (juice reserved)
2 Tbs hot sauce, or to taste
2 cloves garlic, minced
1/2 cup fresh cilantro, chopped
12 flour tortillas, warmed
limes, for serving
optional toppings: shredded lettuce, chopped tomatoes, avocado, sour cream

Directions:
Heat the vegetable oil in a large skillet over medium–high heat. Rub the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add the beef to the skillet; brown each side for 2 to 3 minutes.

Transfer the meat to a 6-quart slow cooker. Add the salsa verde, onions, lime juice, hot sauce and garlic on top. Cover and cook on low setting for 6 to 8 hours.

Remove the meat from the slow cooker; shred it with 2 forks. Return meat to slow cooker and stir in the cilantro. Using a slotted spoon, remove meat and use for tacos.

Serve the meat in warm tortillas and top with preferred toppings. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 575, Calories from Fat: 163, Fat: 18 g (6 g Saturated Fat), Cholesterol: 203 mg, Sodium: 734 mg, Potassium: 1048 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 2 g, Protein: 73 g

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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.

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