share. The Brookshire's Blog

Shop the Sale: Turkey Cassoulet

I think I look forward to Thanksgiving leftovers as much as I look forward to the Thanksgiving dinner itself. I know a lot of you agree with me judging by the number of “doggie bags” I pack up for my guests to take home after the main event on Thursday.

One of my favorite ways to use leftover Thanksgiving turkey is in a cassoulet recipe my mom makes. It’s so easy to throw together the day after Thanksgiving (or the weekend after) and can feed any lingering house guests or visiting family. The smell of this rich, savory dish slow cooking is almost as good as the bird itself.

Cassoulet with White Beans, Sausage & Turkey
Serves 6

2 links sausage, cut into rounds
4 garlic cloves, minced
1 small onion, chopped
1 carrot, diced
6 plum tomatoes, roughly chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1 pinch crushed red pepper flakes
1 (14.5 oz) can Great Northern beans (or similar white beans)
4 oz roasted turkey, chopped (dark meat is best)
1/4 cup breadcrumbs
1 Tbs lemon zest
1 Tbs olive oil

Preheat oven to 350° F.

Place a heavy skillet over medium heat. Add the sausage and cook through. Remove the sausage, leaving the drippings in the pan. Add the garlic and onion and cook in the sausage drippings until they begin to soften — about 5 minutes. Add the carrot, and cook for an additional 5 minutes. Add the tomatoes, rosemary, thyme and pepper flakes. Cook, stirring occasionally to help break down the tomatoes, for about 10 minutes. Stir in the beans.

Spoon half of the tomato and bean mixture into a 3-quart casserole dish or Dutch oven. Scatter the turkey and sausage over it, then top with the remaining beans. Sprinkle the bread crumbs and lemon zest over the top, then drizzle with olive oil.

Bake for 60 minutes, or until the sauce is thick and the bread crumbs have browned (if necessary, you can put it under the broiler for 5 minutes at the end to help brown the bread crumbs). Let sit for 15 minutes prior to serving.

Nutritional Information: Calories Per Serving: 346, Calories from Fat: 51, Cholesterol: 7 mg, Sodium: 166 mg, Total Carbohydrates: 57 g, Dietary Fiber: 16 g, Sugars: 8 g, Protein: 19 g

Healthy Living: Orange and Kiwi Ambrosia

Orange you glad you read this blog today?

Bad puns from childhood aside, I’ve been a little obsessed with oranges lately.

Not only are they bursting into season with their juicy deliciousness, but they’re really good for you too. Oranges are very low in saturated fat, cholesterol and sodium. They are also a good source of thiamin, folate and potassium, and a very good source of dietary fiber and vitamin C. In fact, one orange supplies 160 percent of the US recommended daily allowance for vitamin C.

So maybe it’s not an apple a day that keeps the doctor away!

Orange Kiwi Ambrosia
Serves 4

4 oranges, peeled, cut in cartwheel slices
1 Kiwi (or banana), peeled, thinly sliced
1/2 orange, grated zest
1 orange, juiced
1/4 cup orange juice
1/2 cup whole almonds
2 Tbs shredded coconut, toasted

In bowl, arrange orange and kiwi slices. Combine orange zest, juice and juice. Pour over fruit mixture, chill. Spoon onto individual dessert dishes, sprinkle with almonds and coconut.

Nutritional Information: Calories: 68 g,Calories from Fat: 14 g,Total Fat: 2 g,Cholesterol: 0 mg,Sodium: 1 mg, Total Carbohydrates: 14 g,Dietary Fiber: 2 g,Sugars: 10 g,Protein: 1 g

Product Talk: Cranberries

Jalapeno Cranberry SalsaIt’s cranberry season, and it’s time to try something new with these deliciously healthy berries! Most of us stick to our tried-and-true cranberry sauces and relishes for holiday meals, but this delicious Jalapeno Cranberry Salsa combines some of the best flavors I know to make a wonderful chunky salsa. You could easily use it as the relish for your turkey and dressing too!

And if you want to feel even better about adding real cranberries to your diet, scientific research shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.


Jalapeno Cranberry Salsa
Makes 8 appetizer servings

3 cups fresh cranberries
1/2 medium red onion, quartered
2 jalapeno peppers, seeded and halved (use less for milder flavor)
1/2 cup fresh cilantro, chopped
1/2 cup honey
2 Tbs fresh lime juice
Dash kosher salt

Place all ingredients in food processor. Pulse 8 times, until coarsely chopped. Scrape sides of bowl midway through pulses. Cover and chill at least 8 hours. Tastes great served with sweet potato chips!

Nutritional Information: Calories Per Serving: 86, Total Fat: 0 g, Sodium 114 mg, Carbohydrates 23 g, Protein: 0 g

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

Ask Leigh

Questions:   Do you have a foolproof method for roasting vegetables?

Answers:   Cool weather is the perfect time to try your hand at roasting vegetables. Winter  produce – such as butternut squash, sweet potatoes, onions and carrots – are perfect for roasting in the oven. The high temperature intensifies the flavors  and sweetness.  Roasting is a great seasonal alternative to steaming your side dishes.  First of all, you have to use high, dry heat, so preheat your oven to 450°F. Make sure it is preheated all the way before you put the vegetables in the oven or they won’t turn out the way you expect.

Another key step is to make sure your vegetables are all relatively the same size so they will cook evenly. And I always coat my vegetables lightly with olive oil, but I also have friends that use an olive-oil nonstick cooking spray to save a few calories. This works as well.

Make sure you spread the veggies out on a cookie sheet in one layer. You don’t want to overcrowd them or they won’t caramelize and brown properly.

Roast for 20 minutes and check with a fork for tenderness. Toss veggies carefully and continue roasting up to 45 minutes depending on desired doneness. Sprinkle with kosher salt if you want. Delicious and works with all kinds of vegetables – even broccoli!

| Permalink | Print
Posted in: Cooking, Produce

Dine-In: Popcorn with Brown Butter and Parmesan

Popcorn with Brown Butter and ParmesanI’ve written before about how, growing up, Friday nights meant pizza night at my house.
Well, pizza was followed by popcorn.

You see, in my house growing up, and pretty much in my house now, popcorn is considered a food group. I remember as a child, listening to the sounds of my mother popping popcorn on the stove, as her treat, long after us kids had gone to bed.  The clank of the “special” popcorn pot touching down on the stove coils reverberates in my memory, almost as loudly as the sizzle of that first kernel hitting the oil to test to see if it was hot enough. I used to love the cacophony of the popping kernels as they started out slowly, then built speed and rolled into a rollicking crescendo as they burst from under the pot lid and spilled out into the bowl. Then there was the smell….ahhhhh…why is there no popcorn scented Scentsy cube?

On Friday nights, the five of us kids got to partake in a “popcorn party.” Mom just doused our portions with a little salt and we were happy as clams. I still use only a tiny bit of salt on my popcorn if I’m making it for myself. If I’m making it for friends, however, because we often get together for a fire and fellowship at my house on Friday nights, I jazz it up a bit.

Popcorn with Brown Butter and Parmesan
Serves 4

1 (3.5 oz) pkg microwave popcorn or 1/2 cup popcorn kernels
3 Tbs  unsalted butter
3 Tbs  grated parmesan
1/4 tsp kosher salt, to taste

Pop the popcorn according to the package directions.
Brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.
Drizzle over the popcorn. Sprinkle with the parmesan and 1/4 teaspoon salt and toss well.

Nutritional Information: Calories 199; Calories From Fat 105; Fat 12 g; Cholesterol 26 mg ; Sodium 372 mg; Protein 5 g ; Carbohydrate 19 g; Sugar 0 g; Fiber 4 g; Iron 1 mg; Calcium 80 mg

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

| Permalink | Print
Posted in: Cooking, Dine In

Family Matters: Friends and Family

When you think about friends and family, some people may consider them separate, but to many of us, our friends are part of our family.  We all have people in our lives who are more than just a friend; they are sometimes even closer to us than some of our own family.  When you find that special friendship, it is something that you cherish and hold tight too.

As years pass, we find ourselves in situations we thought we would never see ourselves in and face things that seem impossible.  It may be something with a spouse, a child, our health, church, work or life in general.  It is during these times that we rely on our friends to pick us up, dust us off and help us put one foot in front of the other and make some sense out of what has happened.  If you stop and think, for just a moment, you can remember a time when one of your friends did this exact thing for you.  Think now…have you done that same thing for them?  It is great to have a friend, but even more so to be that special friend to someone else.

A friend is someone who helps you move forward when you think it is not possible, gives you a hug, a shoulder to cry on, listens when you talk, believes in you when others don’t, and someone that no matter what, is there to support you in any situation.  Most importantly, a friend is someone who will pray for you daily, pray with you when you need it and gives thanks for you and what you mean to them.  We are blessed with extraordinary friendships during our lifetime and it is up to us, not to take them, for granted.  Having a special friend(s) is a true gift from God.

Focus on your friends and family. It is time well spent and most rewarding.  Count your blessings daily and give thanks for the time you are given with them.

| Permalink | Print
Posted in: Family Matters

Family Matters: Holiday Preparation for Your Pet

When the holidays arrive, many of our houses get a complete makeover inside. From decorations and candy to firewood and candles, the cold outside gives us the perfect opportunity to make it warm and cozy inside.

But don’t assume your indoor pets are going to accept the seasonal décor without being a little adventurous, especially those curious little cats we like to pet in our laps. Unfortunately, there are many dangers for your kitty cat that come with the holidays, and it’s just a good idea to make sure you have created a safe holiday home.

Don’t give chocolate to your cat. Chocolate contains theobromine, which is deadly to cats. It’s best to stick to the special cat treats (not people food) your pet has been used to eating all year.

Watch out for the food prep areas. If your cat likes to climb on the countertops, make sure you don’t leave any food unattended, especially bones. Poultry bones break apart easily, which can cause serious internal injury, not to mention upset stomachs.

Keep the holiday spirits out of kitty’s reach. It sounds funny to mention a cat ingesting alcohol, but it’s very serious. Alcohol makes felines very sick and weak, often causing respiratory failure.

Decorate with cat-friendly plants and floral decorations. Many popular holiday plants are poisonous to cats. Lilies can cause kidney failure in cats, and mistletoe and holly berries also can be toxic. Poinsettias are considered to be very low in toxicity, but they could cause mild vomiting or nausea if ingested. Safe alternatives can include silk or plastic artificial flowers. 

Cat-proof your tree and the water in the tree stand. Just like toddlers, the Christmas tree seems like a great new thing to climb, and you kind of need to follow the same rules as if you had a small child around. Be sure your tree is secure, place ornaments out of paw’s reach, and, if possible use non-breakable ornaments. Also, watch out for stagnant tree water, which can cause all kinds of illnesses. It’s just a good idea to keep the tree stand covered.

No tinsel. Yes, cats are known to be curious about tinsel, and often try to eat it. Those that do can suffer serious intestinal problems that require surgery. 

Keep kitty safe during parties. If you’re hosting a holiday gathering, place your cat in a separate room during the festivities. Cats tend to get stressed when their routines are interrupted, and this way you don’t have to worry either.

A dry, warm cat is a happy cat. Cats shouldn’t be taken outside after a bath unless they are absolutely, positively, 100 percent dry. And make sure you cat has a warm place to sleep. Their usual place may be colder than usual, so it’s time to check for drafts.

 Kitty-proof the fireplace. If you have a fireplace or wood stove, always use a protective barrier or screen to keep your cat from getting burned by his curiosity.

Use safe antifreeze. Antifreeze smells and tastes good to cats, but ethylene glycol-based antifreeze is a lethal poison for animals. Even just a few licks can be deadly. While no antifreeze is safe for ingestion, a propylene glycol-based antifreeze generally is much less toxic. Be sure to keep the product stored in a clearly marked, sealed container in a place where pets don’t have access, and clean up any antifreeze spills immediately.

Shop the Sale: Hormel Bone-In Spiral Sliced Ham

You really can’t beat the bargain at Brookshire’s this week. When you buy a Hormel Bone-In Spiral Sliced Ham, you get a turkey for free.

Yes, you read that right: free.

It doesn’t get much better than that. The ONLY way it gets better as if you slather that ham with a crust of delicious goodness and let it slow roast or smoke until it’s sweet on the outside and salty savory on the inside.

A friend introduced me to this recipe a few years ago when he was preparing for Thanksgiving. I didn’t understand why he was preparing a ham for Thanksgiving until I tasted it. Then I was hooked.

I served his ham the following Easter alongside a smoked ham. Guess which version was eaten in its entirety?

I’ll give you a hint: Not the smoked ham. Don’t get me wrong, I love smoked ham, but this version elevates a regular ham to gastronomic proportions. It’s important to use a spiral sliced ham for this recipe so the juices can seep into the meat.

Maple Brown Sugar Ham
Serves About 16

1 Hormel Bone In Spiral Sliced Ham (about 5 lbs)
1 lb dark brown sugar
2 cups pure maple syrup |


Line a heavy pan or cast iron skillet with foil. Place ham on top of foil (cut it long enough to wrap ham). Preheat oven to 300° F.

Pour maple syrup all over the ham to coat.

Pack brown sugar onto ham, covering completely.

Wrap tightly with aluminum foil.

Cook at 300° F for 3 to 4 hours or until a hard, golden crust has formed on the ham. Unwrap, let cool. Serve with pan juices.

Nutritional Information: Calories 442, Calories from Fat: 110, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 81 mg, Sodium: 1860 mg,Total Carbohydrates: 60 g, Dietary Fiber: 2 g, Sugars: 51 g, Protein: 24 g

Healthy Living: Spinach Parmesan Muffins

If you’re like me, eating healthy gets a little bit harder during the winter months. I’m a summer fruit fanatic, so there’s never a shortage of healthy options in my house during the hot months. Winter is a bit more of a struggle for me. There are still plenty of healthy choices, but I tend to lean more toward comfort food when the days shorten and there’s a chill in the air.

These ‘muffins’ are the best of both worlds. You get more than a day’s worth of vitamin A in one muffin and quite a bit of folate and vitamin C as well. Not only do they freeze well, but I eat them for breakfast with a scrambled egg white.

You can use mature or ‘baby’ spinach in this recipe. If you use frozen spinach, make sure to thaw it completely and wring as much moisture out of it as possible before using. The pinch of nutmeg really brightens the greens in this recipe, too, so don’t leave it out.

Spinach Parmesan Muffins
Makes 12

12 oz fresh spinach
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper

Preheat oven to 400° F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full). Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Nutritional Information: Calories Per Serving: 141; Fat: 8 g, Cholesterol: 123 mg, Carbohydrates: 6 g, Protein: 13 g, Fiber: 2 g, Sodium: 456 mg, Potassium: 560 mg

Product Talk: Canned pumpkin

Devil’s Food Pumpkin MuffinsI bet canned pumpkin flies off the shelf more in November than in any other month. I have no scientific evidence or statistics to back this up, mind you, but it’s a gut feeling I’d be willing to back up with money that this is correct.

I use pumpkin all year long because I love it. Ironically, I don’t eat pumpkin pie. Ever. But I love pumpkin in just about anything else. Recent favorites are in pancakes, waffles, trifles and hot breakfast oatmeal. Yes, oatmeal. My children cringed when their breakfast cereal came out a happy bright color recently, but with the addition of some cinnamon, cloves and allspice, it was like a pie in a bowl, more or less.

One of my favorite things to do with pumpkin is stump my friends. No, this isn’t a trick or treat, just a great way to make a fun favorite a little healthier – and leave my friends guessing. If I don’t tell them, and even after I do, they never suspect that pumpkin is the secret ingredient in these decadent muffins.

Devil’s Food Pumpkin Muffins
Serves 12

1 box Food Club Devil’s Food Cake Mix
1 (14.5 oz) can pure pumpkin (not pumpkin pie filling)

Empty dry contents of cake mix into large bowl. Add can of pumpkin (nothing else). Mix together until well blended.

Preheat oven to 350° F. Spoon mixture into a well-greased cupcake pan or cupcake liners.

Bake for about 10 minutes or until toothpick comes out clean.

Nutritional Information: Calories: 198, Calories from Fat: 44, Cholesterol: 0 mg,Sodium: 292 mg, Total Carbohydrates: 37 g,Dietary Fiber: 1 g, Sugars: 25 g,Protein: 3 g

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

Copyright © 2010-2017, 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