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So What’s So Cool About Hatch Chiles


True chileheads know what’s special about August: It’s the start of the short-but-sweet Hatch Chile season.



Grown only in a tiny portion of New Mexico and available fresh only in late summer through early fall, these bright green chiles have become the darling of fiery-food fans all over.


Hatch, N.M., about 75 miles northwest of El Paso, calls itself the chile capital of the world, and the only true Hatch Chiles come from this area. The secret? Hot days, cool nights, a 4,000 foot elevation and rich volcanic soil, which combine for a medium-hot, earthy chile that’s meatier and spicier than the more common Anaheim chile, its look-a-like.


Roadside stands selling roasted Hatch Chiles are a seasonal tradition in New Mexico, and the chile’s fame spread to Texas a generation ago. Now, thanks to Food Network specials and celeb chefs, who use them in everything from green enchiladas to chile-spiked candy, Hatch Chiles are loved nationwide.


When Hatch Chiles finish ripening and turn deep red, the skin can no longer be separated from the flesh, and the chiles are usually ground into powder. So get them while you can! Fresh Hatch Chile season usually ends in late September.


Hatch Chiles should be glossy, bright green, heavy for their size and firm. Relatively straight, flat peppers are best for roasting; they’ll turn easily and blacken evenly.


You can often purchase Hatch Chiles roasted, but it’s easy to do yourself. (Use tongs to turn them, so chiles blacken evenly.)


Oven/broiler: Turn on broiler and place chiles in a single layer on a cookie sheet; broil for 6 – 8 minutes, or until skin blisters and blackens.


Outdoor grill: Place a single layer of chiles on the grill, about 5 – 6 inches above the charcoal or other heat source. Grill up to six minutes.


Comal: Place the comal (a round, cast-iron griddle used for tortillas) on the stove top, on high heat. Griddle several chiles at once.


Finishing: After removing blackened chiles from heat, place in a plastic or paper bag and close. In about ten minutes, the steam will soften the skin so that it peels off easily, using your hands or a knife. Peeled, roasted chiles can be frozen in plastic bags. Frozen chiles will keep up to two years, but usually get hotter the longer you keep them around.


Grilled Hatch Pepper Potato Salad

Prep Time: 30 minutes · Cook Time: 20 minutes


Serves: 4



4 quarts water

1 1/2 lbs new potatoes, 2-3 inches long, scrubbed, un-peeled, cut into eighths

1 1/2 tsp salt

2 Tbs olive oil

1/2 tsp ground black pepper

1 tsp white wine vinegar

1 cup corn kernels, cooked, cut from 2 ears grilled or boiled corn

2 Hatch Chilies, roasted, peeled, seeded and cut into 1/2 inch pieces

2 jalapeño chilies, seeded and minced

3 tsp lime juice

1/2 tsp sugar

4 Tbs olive oil

3 scallions, white parts only, sliced thin

3 Tbs cilantro leaves, minced



In large Dutch oven or stock pot, bring 4 quarts water to boil over high heat; add 1 tsp salt. Place potato pieces on skewers. Drop skewers into boiling water and boil until knife slips in and out of potato easily, about 10 minutes. With tongs, remove skewers to paper towel and pat dry. Brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 tsp salt and pepper.


Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 4 – 5 minutes per side over medium or medium-low heat. Slide hot potatoes off skewers into medium bowl and use immediately. Toss potatoes with vinegar, salt and pepper. Add corn, Hatch Chilies and jalapeños.


Whisk lime juice and sugar in small bowl until sugar dissolves; whisk in olive oil and salt, to taste. Pour mixture over potatoes and add scallions and cilantro; toss to combine.


Nutritional Information: Calories Per Serving: 337, Fat: 21 g (3 g Saturated Fat), Cholesterol: 0 mg, Sodium: 629 mg, Carbohydrates: 36 g, Fiber: 6 g, Protein: 4 g


© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number All dietary and lifestyle changes should be supervised by a physician.




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Posted in: Cooking, Produce

Healthy Living: Spaghetti Sauce

Who says you can not have spaghetti sauce just because you can not have spaghetti. Have you ever thought about putting tomato sauce in your scrambled eggs? If you love putting ketchup in your scrambled eggs try add spaghetti sauce.  

Italian Scramble Eggs
Serves: 4  

Prep Time: 10 minutes  

Cook Time: 10 minutes

4 eggs
1/4 cup mozzarella cheese, shredded*
1/4 cup Parmesan cheese, shredded*
1/4 cup onion, chopped
1/4 cup Food Club spaghetti sauce

In a large bowl, mix together all ingredients. In a skillet, add egg mixture and cook until eggs are set. 

* Check ingredients list sometime gluten product are used in shredded cheese as an anti-caking product. You can always buy these cheeses and shredded them yourself.

Nutritional Information:  Calories per Serving: 126, Fat: 8 g (3 g Saturated Fat), Cholesterol:195 mg, Sodium: 270 mg, Carbohydrates: 3 g, Fiber: 0 g, Protein: 10 g.

© 2010, Brookshire Grocery Co.  Nutrient counts are rounded to the nearest whole number.  All dietary and lifestyle changes should be supervised by a physician

Healthy Living: Trends and Workout Regimens

Even with the summer heat in full swing, it is important to continue our healthy living trends and good workout regimens.  Staying hydrated is one of the most important things that you can do to not only help in your weight loss goals, but keep your body healthy.

As a volunteer fire fighter, I visit Texas A&M once a year to attend Fire fighting school. This last summer of classes, my class in particular, lost 25% of its students in the first 4 hours due to poor hydration.  Heat stroke and heat exhaustion can affect you even if you are not working out and are potentially life threatening conditions.

Drink plenty of water especially if you know that you will be working outside in the hot sun and especially if you are planning on doing intense cardio. Even coming out of the gym, the heat can still cause you to fall ill. A good investment for the summer might even be a small portable cooler that you can carry around in your car. This will allow you to carry water and your favorite sports drinks, to help maintain electrolyte balance, wherever you go. You should also avoid working out during the peak heat hours of the day. Try to get your workout in either first thing in the morning, or later in the evening.

Following the simple tips above you should be able to avoid dehydration. Here are some basic symptoms of dehydration in children and adults, if you start to experience these symptoms; treatment is usually as simple as rehydration. In children however treatment will vary based on the cause of dehydration, so it is important to always consult your pediatrician:

• thirst
• less-frequent urination
• dry skin
• fatigue
• light-headedness
• dizziness
• confusion
• dry mouth and mucous membranes
• increased heart rate and breathing

In children, additional symptoms may include:

• dry mouth and tongue
• no tears when crying
• no wet diapers for more than 3 hours
• sunken abdomen, eyes or cheeks
• high fever
• listlessness
• irritability
• skin that does not flatten when pinched and released

Remember these simple tips to prevent dehydration:

• Drink plenty of fluids, especially when working or playing in the sun.
• Make sure you are taking in more fluid than you are losing.
• Try to schedule physical outdoor activities for the cooler parts of the day.
• Drink appropriate sports drinks to help maintain electrolyte balance.
• For infants and young children, solutions like Pedialyte will help maintain electrolyte balance during illness or heat exposure. Do not try to make fluid and salt solutions at home for children

Be safe in the summer heat and remember hydrate, hydrate, hydrate! 

Healthy Living: Sports Safety Blog

As a new year is quickly approaching, not only are kids getting ready to head back to school and get back into their daily routines. The new school year means the beginning of sports season. The sport that everyone looks forward to is football season, every Friday night under the roar of cheering fans and bright stadium lights two teams go head to head to battle it out on the field.

Through the hard hits, tackles and the yards of running to cross the end zone line to have the ref throw both arms up in the air saying touchdown, comes the risk of injuries. 

No one wants to be watching from the sidelines, so here are some quick tips to keep your All Star on the field.

1. Have each child a physical for any possible risk factors

2. Be sure each play has properly fitted safety equipment

3. Make sure all athletes have proper nutrition and hydration

4. But the most important thing is to have fun

With these quick tips you won’t have to miss out on Friday night lights. So go out and support your hometown team.

Product Talk: Hatch Chili Pepper Bread

Hatch Chili Pepper Season is almost here!  I am told that the small town of Hatch, New Mexico turns into a pretty big city during the Hatch Chili Pepper Festival! 

The folks at note that this small city of about 2,000 residents or so swells about fifteen times to about 30,000 during Labor Day weekend!   Is it any wonder that this city is known as the home of “The World’s Best Chili Pepper?”

If you are familiar with Hatch Peppers, or for some reason you are not, let me share some info with you from the Hatch Valley Chile Festival web site.  It seems that just one fresh medium-sized chili pod has as much Vitamin C as six oranges!  Also, hot chili peppers burn calories by triggering a thermodynamic burn in the body, which speeds up metabolism.  Now that’s pretty cool (actually hot)!

Having said all of this, we want to let you know that we will have Fresh Baked Hatch Chili Pepper Focaccia Bread available in our bakeries around August 1st.  We’ve sent the recipe out to our Bakery Managers who will begin the process of baking this really fun bread in our bakeries.

If you are heading to Hatch, New Mexico, how about taking some of this bread with you for mealtime along the way!  If you’re sticking closer to home this summer, we invite you to stop by next week at one of our bakeries sometime and try a loaf!

Family Matters: Modified Ice Cream Bar Pie

Some of you have been asking me how my son’s ice cream birthday cake turned out…let me tell you, my new teenager was thrilled with his ice cream bar pie!

I had to adjust the original recipe from the Celebrate Cooking magazine because my son does not eat chocolate. Yes, you read that right he does not like chocolate! Apparently he did not inherit my taste buds. 

The dessert was easy and took only minutes to make, leaving me with lots of time to enjoy his party!
Here are my modifications to the Ice Cream Bar Pie:
Ice Cream Bar Pie
Prep Time: 15 minutes, plus chill time
Serves 18
1 (12 Ct) box Blue Bunny Birthday Party Ice Cream Sandwiches (it uses vanilla wafers)
1 (12 oz) tub fat-free frozen whipped topping
1 (16 oz) pkg frozen sweetened strawberries or fresh strawberries
In a 13×9 dish, line the bottom of dish with ice cream sandwiches. Spread the thawed frozen strawberries over sandwiches. Spread whipped topping over frozen strawberries. Freeze pie for 30 minutes. Top with fresh strawberries before serving.

Cool & Sizzlin’Salads


Blueberry Spinach Salad 

Prep Time: 10 minutes    

10 cups spinach
2 1/4 cups blueberries
1/2 cup pecans
1 cup olive oil
1/2 cup cider vinegar
1/2 tsp McCormick Sea Salt Grinder|
1 tsp McCormick Poppy Seeds

In a large bowl, combine spinach, 2 cups blueberries and pecans. Toss salad. In a food processor, combine oil, vinegar and 1/4 cup blueberries. In a jar with a top, combine oil mixture with salt and poppy seeds. Shake the jar until the dressing is well combined.    

Serves 8

Nutritional Information: Calories Per Serving: 325, Fat: 32 g (4 g Saturated Fat), Cholesterol: 0 mg, Sodium: 179 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 2 g 

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.  

BLT Salad 

Prep Time: 10 minutes 
Cook Time: 6 minutes 

6 romaine lettuce leaves
6 slices turkey bacon
1 tomato, chopped
1/2 cup blue cheese
1/2 cup red onion, chopped
1/2 cup light ranch dressing
McCormick Black Pepper Grinder, to taste 

Place one leaf of lettuce on each plate. Microwave bacon for 6 minutes and crumble each piece of bacon over a leaf of lettuce. Add tomato, blue cheese, onion and ranch dressing onto each leaf in the form of a cobb salad. Grind black pepper over salad, to taste.    


Serves 6

Nutritional Information: Calories Per Serving: 117, Fat: 9 g (0 g Saturated Fat), Cholesterol: 24 mg, Sodium: 500 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 6 g 

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.  

Mixed Greens Salad

Prep Time: 15 minutes   

6 cups mixed greens
1/4 cup almonds, toasted
2 oranges
1/4 cup red onion, quartered
2 Tbs olive oil
2 Tbs orange juice
1/4 tsp McCormick Sea Salt Grinder
1/4 tsp McCormick Black Pepper 

In a large bowl, combine mixed greens and almonds. Peel the orange, take out each section and place into salad. Toss salad. In a jar with a top, combine olive oil, orange juice, salt and pepper. Shake jar until well distributed. Pour dressing over salad. 

Serves 4

Nutritional Information: Calories Per Serving: 321, Fat: 10 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 243 mg, Carbohydrates: 50 g, Fiber: 15 g, Protein: 10g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.  

Tyson Chicken Strip Salad

Prep Time: 10 minutes 

2 cups Tyson Chicken Strips, cooked
1 Tbs McCormick Cumin
6 cups romaine lettuce
1/4 cup walnuts
1 apple, sliced 


Sprinkle cumin over chicken strips. Cook chicken according to package instructions. In a large bowl, combine lettuce, walnuts, apple slices and cooked chicken strips.

Serves 4 

Nutritional Information: Calories Per Serving: 199, Fat: 8 g (1 g Saturated Fat), Cholesterol: 60 mg, Sodium: 63 mg, Carbohydrates: 9 g, Fiber: 3 g, Protein: 25 g  

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

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Posted in: Cooking, Nutrition

Leigh Oliver’s Burgers

Prep Time: 15 minutes 
Cook Time: 10 minutes

Serves 4



1 lb lean ground beef, divided into four equal patties

Salt and pepper, to taste

4 Tbs Leigh Oliver’s Smoked Gouda Green Chile Pimento Cheese

4 hamburger buns

Optional toppings: Lettuce, tomatoes, red onion, bacon



Thaw hamburger meat in the refrigerator 30 minutes before preparing. Sprinkle hamburger patties with salt and pepper, to taste. Heat a heavy skillet over medium-high heat. Cook patties about 4 minutes per side or until medium, flipping only once. Remove grease from the pan. Add buns to skillet, until just toasted. Spread pimento cheese onto warm patties or buns, and assemble burgers with your choice of toppings.


Nutritional Information: Calories Per Serving: 361, Fat: 12 g (5 g Saturated Fat), Cholesterol: 111 mg, Sodium: 450 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 40 g


Shop the Sale: Food Club Yogurt

With the kiddos going back to school this week, I need to get stocked up on breakfast, lunchbox and snack foods. If your school mornings are anything like mine, they can get a little crazy! When we are having, you know, ‘one of those mornings’ – it’s smoothies for breakfast. Smoothie are quick, easy to make and nutritious.

I start with Food Club Yogurt; which happens to be on sale this week, orange juice or milk, frozen strawberries, a banana, local honey or Stevia and a few ice cubes.

Mix in a blender, pour into to-go cups and we are out the door.  

Here are a few of my favorite smoothie mix-ins used in different combination:
Bananas (fresh or frozen)
Apple juice
Vanilla yogurt
Local honey
Orange juice
Flax seed
Rice protein powder
Frozen mixed berries 
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Posted in: Kids, Shop the Sale

Healthy Living: Every Little Bit Helps!

If you are having trouble losing weight you may need to get up and move. One of the biggest reasons people do not have a healthy lifestyle is time; no one seems to have time to cook dinner or workout.  If you do not have 30 to 60 consecutive minutes to work out in a day, you can always break it up. You can walk for 10 minutes at your break time or 20 minutes at lunch.  If you walk for 10 minutes three times a day you already have 30 minutes of working out. Every little bit helps! When you start to be more aware of physical activity, you may be able to find 30 consecutive minutes a day to work out.

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.

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