share. The Brookshire's Blog

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

Ingredients:
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

Directions:
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

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

Directions:

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

Ingredients:
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

Directions:
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

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

Directions:
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.



Ask Leigh


Question: I have seen spaghetti squash in the produce section at Brookshire’s, but I have no idea what to do with it. Is it really like pasta? Could you give me a suggestion?

Answer:  My mother used to cook spaghetti squash for us growing up. She used it in place of pasta during those times she and my father would go on various lower-carb diets.

I think it’s delicious, and really, the hardest part about cooking with spaghetti squash is cutting it in half to cook!

This recipe is from my mother, and it’s a family favorite of my own now.

Herbed Spaghetti Squash 

Ingredients:
1 (2 to 2 1/2 lb) spaghetti squash
3 Tbs olive oil
1 Tbs chopped basil
1 Tbs chopped chives
1 Tbs chopped parsley
Salt and pepper to taste

Directions:
Preheat oven to 375°F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.

Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

NOTE: Also great with 1/4 cup grated Parmesan cheese sprinkled over. Serves 4.

Nutritional Information: Calories Per Serving: 161 g, Total Fat:  11.8 g, Sodium  39 mg, Carbohydrates 15.8 g, Protein: 1.5 g

| Permalink | Print
Posted in: Produce


Ask Leigh


Question: I have seen spaghetti squash in the produce section at Brookshire’s, but I have no idea what to do with it. Is it really like pasta? Could you give me a suggestion?

Answer:  My mother used to cook spaghetti squash for us growing up. She used it in place of pasta during those times she and my father would go on various lower-carb diets.

I think it’s delicious, and really, the hardest part about cooking with spaghetti squash is cutting it in half to cook!

This recipe is from my mother, and it’s a family favorite of my own now.

Herbed Spaghetti Squash 

Ingredients:
1 (2 to 2 1/2 lb) spaghetti squash
3 Tbs olive oil
1 Tbs chopped basil
1 Tbs chopped chives
1 Tbs chopped parsley
Salt and pepper to taste

Directions:
Preheat oven to 375°F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.

Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

NOTE: Also great with 1/4 cup grated Parmesan cheese sprinkled over. Serves 4.

Nutritional Information: Calories Per Serving: 161 g, Total Fat:  11.8 g, Sodium  39 mg, Carbohydrates 15.8 g, Protein: 1.5 g

| Permalink | Print
Posted in: Produce


Dine-In: Friday Pie Highlights


Coconut Cream Pie November is my favorite month. I was born in November, and although I actually would rather have a tooth pulled than celebrate my birthday, I still love this month. The weather gets and stays cool in November. And autumn seems to have all of my favorite colors to see in nature (and to wear of course), and pie season officially begins!

Actually, pie season for me is 365 days of the year. If it’s hot outside, I find a reason to make ice cream pie – or a yummy lemon icebox. But when it’s cool and windy – and Thanksgiving is just around the corner – there seems to be a million wonderful reasons why I need (yes, need) to bake a pie.

From apple and pecan to pumpkin and the divine coconut cream, November is all the excuse you need to practice your pie-making skills and enjoy all the fruits of your labor. And listen, if you aren’t an expert at making a pie crust, don’t let that stop you from trying your hand at baking. It’s perfectly alright to use a store-bought crust and save yourself some time and worry.

But I will say this, practice does make perfect, and knowing how to make a pie crust is a great skill to conquer when you have some free weekend time on hand.

Enjoy!

Coconut Cream Pie
Serves 6

Ingredients:
1(9-inch) pie crust, prebaked
3 egg yolks
1 cup sugar
1/4 cup cornstarch
1/4 to 1/2 cup water
3 cups whole milk
1 cup sweetened flaked coconut
1 Tbs unsalted butter
2 tsp vanilla extract
4 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbs sugar

Directions:
Preheat oven to 325° F. Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste. Heat milk in top of a double boiler over simmering water. When milk begins to steam, gradually whisk in egg mixture. Cook, stirring occasionally, until very thick, about 4 minutes. Remove from heat and stir in 3/4 cup of the coconut, the butter and vanilla.

Pour the filling into the baked crust. Set aside to prepare meringue.

For the meringue, combine egg whites and cream of tartar in a chilled bowl and beat with an electric mixer on slow to medium speed until soft peaks form. Add the sugar 1 Tbs at a time and continue beating on slow to medium speed until the whites form stiff peaks, but are not dry. Pile lightly over the pie, sealing the edges well.

Sprinkle the pie with the remaining 1/4 cup coconut.

Bake for 30 minutes, until meringue is golden brown and firm to the touch (be careful not to poke a hole in the meringue). Cool on a wire rack for two hours before slicing. Serve at room temperature.

Nutritional Information:  Calories Per Serving: 513, Total Fat: 22.9 g, Sodium: 309 mg, Carbohydrates: 68.2 g, Protein: 9.5 g

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

| Permalink | Print
Posted in: Cooking, Dine In


Family Matters: Turkey Cookies


Over the past five years, my little family has started a new tradition of taking a vacation during the week of Thanksgiving. Every year now, we travel to a different state or town to enjoy this holiday. Most of the time we take the grandparents with us so they can spend time with the grandkids and also enjoy the location whether it’s the snow in Colorado or the Smoky Mountains of Tennessee.

As we began a new tradition with my family, some old traditions can never change. My mom has to make the dressing, which is a recipe handed down from her mother. My sister-in-law has to make the potato casserole which is a recipe handed down from her mother as well. I have to bring the turkey cookies. Yes, turkey cookies. And no, it’s not a recipe handed down from my mother! Well, maybe the sugar cookie ingredients are handed down from her.

Since I was about ten years old, every year at Thanksgiving I would make turkey cookies. Which is actually sugar cookies cut out in the shape of turkeys and decorated with icing.  To this day, the family always asks if I’m bringing the turkey cookies to Thanksgiving.  Now that my daughter has turned 10, I am happily passing this tradition down to her!

Turkey Cookies

Ingredients:

Cookies:
1 cup Crisco
2 cups sugar
3 eggs
1 tsp vanilla
1 tsp baking powder
2 Tbs milk
3 cups flour

Directions:
Preheat Oven to 350° F. Combine Crisco, sugar, eggs and vanilla in a large mixing bowl and beat with a mixer until creamy. Stir in baking powder then gradually add flour and milk and stir until blended together. Wrap dough in plastic wrap and refrigerate at least up to 3 hours.
Lightly sprinkle an inverted cookie sheet and rolling pin with flour. Roll dough out onto an inverted cookie sheet. Press cookie cutter into dough and remove excess dough around cutter. Work excess cookie dough back into a ball and repeat process. Bake cookies for 8 minutes (they should not turn brown).

Icing:
2 egg whites, beaten
4 cups confectioners’ sugar
1/4 tsp cream of tartar
2 Tbs lemon juice

Using an electric mixer, beat egg whites until peaks form. Gradually add in sugar and cream of tartar until mixture is thick enough to hold its shape. Spread on top of cookies and serve.

Whatever your tradition is for Thanksgiving, remember that time spent with family is by far the best tradition of all.



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