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SHOP THE SALE: SLOW COOKER APPLE BUTTER


Apple ButterI love apple butter! It reminds me of growing up in Virginia where we’d go west every fall to pick apples, sip fresh cider and take home Mason jars full of homemade apple butter. I ate it on toast, as a dip for apple slices and on sandwiches as a spread. You name it, I ate it. Yes, I even ate it out of the jar with a spoon. (No, I didn’t double dip.)

My friend, Steph, makes great apple butter in her slow cooker. It definitely doesn’t get much easier than that!

With Honeycrisp apples on sale this week, try this recipe and be sure to save some for a taste of fall all year long.

Slow Cooker Apple Butter
Serves 24

Ingredients:
6 lbs Honeycrisp apples
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
juice of one lemon

Directions:
Peel, core and slice apples. Drench them in the juice from one lemon.

Put the apples, sugar and spices in a slow cooker (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.

Transfer to hot, sterilized jars, taking care to not fill past the headspace line.

To Can: Process the jars for 10 minutes in a water bath canner. Refrigerate any jars that fail to seal properly.

To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year for the best quality.

Nutritional Information: Calories Per Serving: 91, Calories from Fat: 2, Fat: 0.2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 20 g, Protein: 0 g

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Posted in: Shop the Sale


Mi Blog Hispano: Sopa De Frijol


Hispanic BlogOtra Sopa Buena para el Alma…

Por allí dicen que la sopa de pollo es buena para el alma y eso es muy cierto, nada como una suculenta sopa de pollo para levantarnos el alma, el ánimo y ayudarnos a recobrar energías y buenas vibras; especialmente si esa sopita estaba hecha por mi mamá o mi abuelita cuando estaban cerca de mi.

Hace unos días con estos cambios de clima, sentí como que me faltaban las fuerzas y recordé una receta que recientemente había leído en “Selecciones – de Reader Digest”, mi revista favorita de todos los tiempos. No era precisamente de pollo, pero se me antojó y decidí cocinarla. Les cuento que esta “Sopa de Frijol” me quedo exquisita y no sólo recuperé las fuerzas sino la alegría al comerla. Así, que hoy decidí compartirla con ustedes, porque sé, que se avecina la temporada de la gripe y de las alergias. Espero que les guste y les ayude a sentirse tan bien como yo.

Sopa de Frijol
Para 5 Personas

Ingredientes:
4 tazas de frijoles negros, cocidos y escurridos
2 cucharadas de aceite de oliva
1/2 cebolla, picada finamente
2 tallos de apio, cortados delgados
3 tomates sin las semillas y picados en cuadritos
2 chiles chipotles secos, en rodajas
2 hojas de epazote
2 cucharadas pequeñas de consomé de pollo en polvo
Sal y pimienta al gusto
2 tazas del liquido donde se cocieron los frijoles
4 tazas de caldo de pollo (1 Litro)
3 chiles chipotles secos, remojados en agua caliente y escurridos
1/2 taza de cilantro picado
Limones para acompañar

Instrucciones:
Calienta el aceite, fríe la cebolla y añade el apio; deja cocinar hasta que se doren ligeramente. Agrega la mitad de los frijoles, los tomates, lo chipotles en rodajas, el epazote y el consomé; deja cocinar por 3 minutos mas. Deja reposar.

Licua el resto de los frijoles con el liquido donde se cocieron y los chipotles  remojados, agrégalo a lo que preparaste anteriormente. Agrega el caldo de pollo y deja cocinar hasta que hierva.

Al servirla acompáñala con cilantro y limón y a sentirte mejor!



HEALTHY LIVING: SPAGHETTI SQUASH


Spaghetti SquashI thought everyone knew about spaghetti squash. In fact, I thought I was one of the last people to figure out, years ago, that you can use a spaghetti squash just like pasta, thus the name. I was recently with a group of friends who had never eaten spaghetti squash.

Spaghetti squash is very healthy. It’s one of those vegetables I passed off to my kids as another meal until they were old enough just to TELL them it was squash. Why did I do that? Why didn’t I just say, “This is healthy spaghetti squash and it’s delicious.”? Oh well, live and learn. Teach your kids about healthy food early! **steps off my soapbox**

One cup of squash has 42 calories; 10 grams of carbohydrates, which are complex good carbs; 0 grams of cholesterol; 28 mg of sodium; plenty of vitamins 1, B1, B2, B3, B5, B6 and C; potassium; and small amounts of zinc, phosphorus, iron, calcium, magnesium and copper. Plus, did I mention it’s yummy?

Just try this. You’ll love it. Tell the people you make it for that it’s delicious AND healthy.

Spaghetti Squash with Parmesan

Ingredients:
1 large spaghetti squash (about 5 lbs)
4 Tbsp olive oil
kosher salt
freshly ground black pepper
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

Directions:
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil, and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until simmering, about 3 minutes. Add the garlic and shallot. Season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

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Posted in: Healthy Living


PRODUCT TALK: UNCLE BEN’S READY RICE


Uncle Ben's Ready RiceWhen I was growing up, I never appreciated my mom’s rice.

Plain, white rice.

Simple, right?

Apparently not for me.

Rice should be one of the first things you learn to cook. Boil water. Add rice. Simmer. Done. For some reason, I never quite mastered this art. My friend from Korea even tried to show me how to measure one fingertip’s worth of water above the level of rice, then cook. It didn’t work. My rice always turned out chewy, sticky, crunchy or burned.

My mom was visiting from Virginia over Christmas last year, and I purposely planned a meal that had to be served over rice so I could watch her make it. Guess what? She does it the EXACT same way I do. Why does hers taste so much better and come out all light and fluffy?

I admit, I gave up.

Luckily for me, Uncle Ben’s makes Ready Rice! It comes in pouches that microwave in 90 seconds. Yes, you read that right…90 seconds, and it comes out light, fluffy and full of flavor without spending 20 minutes simmering sticky stuff.

It also comes in a multitude of flavors. We like the Long Grain & Wild Rice the best, with the Creamy Four Cheese being a close second. It also comes in Basmati, Brown Basmati, Butter & Garlic, Cajun Style, Chicken Flavored Whole Grain Brown, Garden Vegetable, Jasmine, Original (just as good as mom’s), Red Beans & Rice, Rice Pilaf, Roasted Chicken, Spanish Style, Teriyaki Style and Whole Grain Brown.

They are delicious! Grab a pouch and try them out today.

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Posted in: Product Talk


Dine In: Bacon Cheeseburger Slow Cooker Soup


Bacon CheeseburgerIf you’ve ever had kids, or picky eaters, you know that it’s not always easy coming up with variations of their favorite meals. I have cornered the market on pizza variations, and I’ve made more varieties of tacos than I can even count. Another family favorite are cheeseburgers. My younger son says I make the best cheeseburgers in the universe. I love him.

Anyway, I don’t want to eat cheeseburgers once a week, so I had to come up with something else. I found this recipe on Pinterest. I was a bit dubious, I have to admit, but I made it one Friday night not too long ago (because some Friday nights I’m too tired to blink, let alone cook).It was a huge hit. I love my slow cooker!

Bacon Cheeseburger Slow Cooker Soup
Serves 6-8

Ingredients:
1 lb ground beef
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 (14.5 oz) can diced tomatoes
5 strips of bacon, cooked and crumbled
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1/2 tsp pepper

Directions:
Brown ground beef and onions together over medium heat in a large pot until meat is no longer pink.

Add remaining ingredients EXCEPT for the shredded cheddar cheese, milk and flour.

Stir to combine ingredients. Place in slow cooker. Cover and cook on low for 7 hours.

When 10 minutes are left, whisk milk and flour until all lumps are gone; add to mixture with cheese.

Uncover crockpot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes until cheese is melted.

Nutritional Information: Calories Per Serving: 547, Calories from Fat: 308, Fat: 34 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 130 mg, Sodium: 1363 mg, Carbohydrates: 20 g, Fiber: 3 g, Sugar: 6 g, Protein: 39 g.

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



FAMILY MATTERS: APPLE PIE POPS


Apple Pie PopsWho can resist a hand-held treat? Apple Pie Pops are a perfect and fun way to introduce your kids to the joys of baking. Use Food Club Prepared Pie Crusts and Food Club Apple Pie Filling to cut out the more difficult steps so everyone can focus on having fun!

Apple Pie Pops 

Ingredients:
1 Tbsp Food Club All Purpose Flour for dusting work surface
1 box Food Club Refrigerated Pie Crusts
1 (21 oz) can Food Club Apple Pie Filling
1 egg white, beaten
3 Tbsp raw sugar

Directions:
CUT OUT PIE DOUGH
On a lightly floured surface, roll out refrigerated pie crust dough. Using a 3-inch circular cookie cutter or the top of a glass, cut out pie dough circles for pops.

 PLACE DOUGH & FILLING
Line the back of a cookie sheet with baking parchment paper. Place pie dough circles on sheet about 1 inch apart. Place lollipop stick and a half teaspoon of apple pie filling on top and gently cover with another pie dough circle.

MAKE INDENTS TO SEAL
With an extra lollipop stick or a fork, press gently into the edge of the dough, meshing the two dough layers together and sealing in the filling.

BRUSH WITH EGG WASH
Bake at 425° F for 15 minutes. Remove from oven and brush with egg wash made from fork-beaten egg white and 1 teaspoon of water. Sprinkle with sugar. Enjoy!
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Posted in: Family Matters


SHOP THE SALE: PORK CHOPS WITH CINNAMON AND APPLES


Pork ChopsWe’re fully into fall now, and when that happens, I tend to favor the savory smells of cooking inside. This combination of pork, apples and onions will make your house smell heavenly. I promise. The secret ingredient? The cinnamon butter! Trust me on this. With boneless pork chops on sale this week, you can make this twice!

Pork Chops with Cinnamon and Apples

Ingredients:
4 (3/4-inch thick) boneless pork chops (about 1 1/4 lbs)
1/2 tsp salt
1/4 tsp coarse ground pepper
1/4 cup cinnamon sugar butter spread, such as Land O’Lakes
1 tart apple, unpeeled, cored, thinly sliced (about 1 cup)
2 medium onions, thinly sliced (about 2 cups)
1 tsp finely chopped fresh garlic

Directions:
Season pork chops with salt and pepper. Melt cinnamon sugar butter spread in a 12-inch skillet until sizzling; add pork chops. Cook over medium heat for 6-8 minutes or until browned, turning once. Remove chops to serving platter; keep warm.

Place apple and onion slices in same skillet with pan juices. Cook over medium heat for 5-7 minutes or until onions are caramelized, stirring occasionally. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened.

Return chops to pan; continue cooking 2-3 minutes or until internal temperature of pork reaches at least 145°F and is no longer pink.

Nutritional Information: Calories Per Serving: 270, Fat: 12 g, Cholesterol: 80 mg, Sodium: 370 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 24 g



HEALTHY LIVING: VITAMIN B12


Vitamin B12Not too long ago, I wrote about vitamin D and how hugely deficient I am of that vitamin. Recently, I found out I’m deficient in vitamin B12, too (It really does all go downhill after 40). So, now I’m on a daily sublingual dose of B12 as well as vitamin D, and I found a really good multivitamin I’m taking for good measure.

Vitamin B12 helps keep the body’s nerve and blood cells healthy and helps make DNA. It also helps prevent a type of anemia called megaloblastic anemia that makes people tired and weak. I’m all about not being tired and weak.

Even though I’m taking a supplement, getting nutrients from natural sources is optimal.

Vitamin B12 is found naturally in foods like liver, clams, fish, meat, poultry, eggs, milk and other dairy products. Some breakfast cereals, nutritional yeasts and other foods are fortified with vitamin B12.

I’d better go stock up.

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Posted in: Healthy Living


FAMILY MATTERS: GERMS


One of the things that always grossed me out about my toddlers was how they had to put their mouths on EVERYTHING, from restaurant tables to grocery shopping carts. Now, this is totally developmentally appropriate and a good sensory experience for your child. However, do you really want them licking door handles in the supermarket? Not me. Although, I will admit I had a kid who licked the diaper pail. You can’t keep their mouths off of everything, but I discovered one of my FAVORITE products for my toddlers was shopping cart seat covers. Made of fabric (so you can toss them in the “sanitize” cycle on your washing machine) shopping cart covers were a lifesaver when the boys wanted to taste EVERYTHING. Found everywhere from your local department store to online vendors, these are an inexpensive way to help combat germs in your toddler’s life.

TIP 13-36 months: Is it OK for your baby or toddler to watch TV? Experts disagree about this matter. If they are getting screen time, most experts DO agree to limit it to 10 minutes or less per day.



PRODUCT TALK: RICE KRISPIE TREATS, HALLOWEEN STYLE


Kellogg's Rice Krispies cereal Who doesn’t love Rice Krispie Treats?

Anyone? Anyone?

Nope, I didn’t think so.

The iconic cereal of my youth has had a longevity that extends to my kids today. My boys LOVE Rice Krispie Treats.

These fun and funky ghost-shaped confections will delight kids and adults alike. Plus, they use a product we all know and love.

(Recipe from www.ricekrispies.com)

Ghost Treats

Ingredients:
3 Tbsp butter or margarine
1 (10 oz) pkg regular marshmallows, or 4 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal
Flaked coconut
Canned frosting or decorating gel
Assorted candies

Directions:
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Kellogg’s Rice Krispies cereal. Stir until well coated.

Using a 1/2-cup measuring cup coated with cooking spray, divide warm cereal mixture into portions. Using buttered hands, shape each portion into a ghost shape. Let cool. Decorate with coconut, frosting and/or candies. Best if served the same day.

Microwave Directions:
In a microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
One (7 oz) jar of marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in an airtight container. To freeze, place in a single layer on wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Kellogg’s has reduced the sodium content of Rice Krispies to meet current consumer flavor and nutrition preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

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

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Posted in: Product Talk


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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.

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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