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Dine In: Chicken with Mushroom-Pecan Cream Sauce


Looking for something special to fix this weekend? There’s no need to go to a restaurant when you can fix a five-star meal with very little fuss—right at home! And here’s something special: this rich and creamy sauce is dairy free!

Chicken with Mushroom-Pecan Cream Sauce
Serves 6

Prep time: 6 minutes; Cook time: 11 minutes

3/4 cup toasted pecans, roughly chopped
1 cup water
1 tsp salt
6 boneless, skinless chicken breast halves
1 tsp black pepper
1/4 cup finely chopped shallots or onion
1 ( 8 oz) pkg sliced mushrooms
4 cups hot cooked egg noodles
Chopped parsley, optional

Place the pecans in a food processor and process until smooth (about 1 minute). Scrape the sides of the bowl and with the motor running, add water and ½ tsp salt.

Sprinkle the chicken pieces with the remaining ½ tsp salt and the pepper. Heat a large skillet, spray with nonstick coating and sauté the chicken 3 minutes per side, or until done. Remove the chicken from the pan and keep warm.

Add shallots and mushrooms to the pan, sauté 3  minutes. Stir in the pecan cream and bring to a simmer. Simmer 1 ½ minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken piece and 1/3 cup sauce. Garnish with parsley.

Nutritional Information
Calories Per Serving (without pasta): 229,   Fat:13  g (2 g  Saturated Fat), Cholesterol: 64  mg, Sodium: 447 mg, Carbohydrates: 4 g, Fiber: 2  g, Protein: 26 g.

© 2009, 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: Dine In


Family Matters: Food Hazards


Pets are curious , and pets love to eat. That can make a dangerous combination any day of the year, but especially so around Christmas. With so many new and interesting scents and sights, most cats and dogs just have to investigate. Do you know what hazards to watch for? You might be surprised at the items that are dangerous for pets, but fine for humans. 

 

  • Onions and garlic: They contain sulfur compounds that can cause digestive problems and harm red blood cells. While few of us would ever feed a cat or dog onions or garlic, they are often ingredients in many soups, roasts and casseroles.
  • Grapes and Raisins: Yummy and healthy for people, grapes and raisins can be deadly to dogs. They can trigger vomiting, diarrhea and kidney failure.
  • Macadamia nuts: Just a handful can cause real problems. There’s a toxin that can lead to muscle weakness, sometimes paralysis, vomiting and diarrhea. Macadamia nut poisoning isn’t fatal, though, and most pets recover within 48 hours.
  • Medications: Nobody would deliberately leave medications out for a  pet to eat, but if left out, dogs can crush the bottle easily and get to the contents inside. Keep pets away from all medications—keep the bottles in a drawer or cabinet.
  • Plants: a surprising number of plants are poisonous to cats and dogs, including lilies, poinsettias and others.
  • Sugar substitutes: Xylitol is a common sweetener used in many sugar-free candies, gums, baked goods and toothpastes (it’s sometimes listed as a sugar alcohol) and can cause low blood sugar and liver damage in dogs. Small amounts can cause big trouble, so resist the urge to give your dog a bite of Christmas cookie!

Often, pets find the dangerous materials by rooting through the trash. Make sure tempting scents aren’t available, and keep the trash can secured in an area where it’ll stay safe.



Shop The Sale: Ground Chuck


A burger’s a burger, right? Actually, no. The type of beef that makes up your burger has a big impact on how it’s going to taste. Extra-lean, ground sirloin, ground beef, ground chuck….which to choose?

 It might surprise you, but the really-really lean beef isn’t the best for a basic burger. You see, burgers need a little bit of fat to maintain juiciness. If you get 97% lean beef, you’ll end up with a lean but tough sandwich.  Ground chuck is the way to go. There’s a bit of fat, but not so much that you have burger shrinkage to deal with.

And you know what else is great about chuck? Factoring in the fat that cooks out, chuck is a better deal than cheaper ground beef! If you take a pound of ground beef and a pound of ground chuck, cook and drain, you’ll have more usable meat left at the end if you use the chuck. Pretty nifty!

Brookshire’s has ground chuck on sale this week, so take advantage of the great price and stock the freezer. You can brown up several pounds of it, divide among freezer bags, and be ready for last-minute casseroles. And this time of year, that’s always a smart move!



Christmas Cut-Out Cookies


 

Prep Time: 10 minutes, plus chilling

 

Cook Time: 15 minutes 
Serves 24

Ingredients:

1 tsp baking powder

3 – 4 cups Food Club Flour

1/2 tsp salt 

Dash cinnamon, optional

1 tsp baking soda

1 cup Food Club Lite Sour Cream

1 1/2 cups sugar

1/2 cup butter-flavor shortening

2 eggs, beaten

1 tsp vanilla

Colored sugar or frosting, optional

 

Directions:

Preheat oven to 350° F.

In a bowl, combine baking powder, flour, salt and cinnamon; set aside. Mix the baking soda with sour cream and set aside. In a large bowl, blend the shortening with sugar. Add eggs and vanilla and beat until fluffy.  Add the flour and sour cream mixtures to the batter, alternating between the two. Chill for an hour; roll out about 1/8 or 1/4-inch thick on a floured surface and cut into shapes.

Bake for 10 – 15 minutes. Sprinkle with sugar before baking or frost when cooled.

Nutritional Information: Calories Per Average Cookie: 169, Fat: 6 g (3 g Saturated Fat), Cholesterol: 20 mg, Sodium: 113 mg, Carbohydrates: 25 g, Fiber: 0 g, Protein: 2 g

 

 

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Posted in: Cooking, Kids


Christmas Cut-Out Cookies


 

Prep Time: 10 minutes, plus chilling

Cook Time: 15 minutes

 

Serves 24 (depending on the size of the cookie)

 

Ingredients:

1 tsp baking powder

3 – 4 cups Food Club Flour

1/2 tsp salt

 

Dash cinnamon, optional

1 tsp baking soda

1 cup Food Club Lite Sour Cream

1 1/2 cups sugar

1/2 cup butter-flavor shortening

2 eggs, beaten

1 tsp vanilla

Colored sugar or frosting, optional

 

Directions:

Preheat oven to 350° F.

 

In a bowl, combine baking powder, flour, salt and cinnamon; set aside. Mix the baking soda with sour cream and set aside. In a large bowl, blend the shortening with sugar. Add eggs and vanilla and beat until fluffy.  Add the flour and sour cream mixtures to the batter, alternating between the two. Chill for an hour; roll out about 1/8 or 1/4-inch thick on a floured surface and cut into shapes.

 

Bake for 10 – 15 minutes. Sprinkle with sugar before baking or frost when cooled.

 

Nutritional Information: Calories Per Average Cookie: 169, Fat: 6 g (3 g Saturated Fat), Cholesterol: 20 mg, Sodium: 113 mg, Carbohydrates: 25 g, Fiber: 0 g, Protein: 2 

 

 

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Posted in: Entertaining


Scented Pinecones


Prep Time: 15 minutes

 

 

Paint edges of Pinecones with White Glue and sprinkle with your choice of McCormick spices (Ground Cinnamon, Nutmeg, Allspice or Cloves, or Apple Pie).

 

Tap off excess spice. Let stand until glue is dried. 

 

Trim with Greens or Ribbon, if desired. Place pinecones in a festive basket. Or tie pinecones to gift packages for fragrant wrappings. 

 

Craft recipe courtesy of McCormick Foods, Inc.

 

 

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Posted in: Entertaining


Healthy Living: Artificial Sweeteners


Are artificial sweeteners the answer to your sweet dessert problems? Not really. Artificial sweeteners do contain far fewer carbohydrates than regularly sweetened foods, and they’ve been proven safe in laboratory tests. But the real issue is health. Foods that use artificial sweeteners take the place of healthier foods. We really should be eating the foods that promote health—fresh fruits instead of pies and cakes. But if you’re stuck or heavily tempted, go for a sugar-free item. Just don’t make a habit of it!

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Posted in: Healthy Living


Product Talk: Puff Pastry


What’s light as a feather, crispy as a cracker and oh-so-impressive to serve? The answer: Anything made with puff pastry! Puff pastry is a simple idea: layers of very-thinly rolled dough, layered with butter. As it bakes, the layers puff and the result is amazing. Making puff pastry from scratch is no easy task, but lucky for us, puff pastry is available at your local Brookshire’s. Look in the freezer case, near the Cool Whip and frozen fruit.

Have you ever had croissants? That’s puff pastry—all those wonderfully crisp and buttery layers. But did you know it’s as simple to make as rolling out pop-n-fresh dinner rolls? Seriously! And when something is simple, impressive and delicious, it’s the perfect choice for a kids-can-help food.

Thaw the dough in the fridge overnight, or on the countertop for 30 minutes. Unfold, roll out just a bit and then go to town. Add a filling and roll up, or cut into shapes and place yummy ingredients (sweet or savory) on top. Bake 20 minutes and you’re ready!

So what can you make with puff pastry? Pop bits of dough into muffin tins, and fill with taco meat for Mexi-puffs. Rollup ground beef, bacon and cheddar, and slice into rounds. Bake and call them Bacon Chedder Rounds. Bake squares of pastry and then top with cream cheese and smoked salmon…or ham and cheese. Wrap a thin strip of puff pastry around a stalk of asparagus and bake….the possibilities are limited only by your creativity. Kids can fill their dough with pizza toppings, sloppy joes and anything else they like.

I like to use puff pastry in place of pie crust when making chicken pot pies. Yummy, crispy golden goodness! Or make a puff pastry pizza…….or cut into small squares and enclose chocolate kisses in each. See what I mean? It’s awesome stuff! At Valentine’s Day, you can cut out heart-shaped pieces, bake and then layer with ice cream and canned cherry pie filling.

Okay, I’ll stop. The rest is up to you, though. Go to www.puffpastry.com for lots more ideas!



Dine In: Fish Un-Fry!


So you’re shopping more and eating out less? It’s a great way to save money. It’s also a great way to eat healthier at the same time. Take this week’s advertised special, for instance.  Catfish fillets are extremely healthy—unless they’re deep fried. When you have catfish at most restaurants, deep-fried is often the only choice. But  if you’re the cook, you make the call!

So instead of a delicious fish fry, how about a just-as-delicious UN fry?  Oven-fried fish is easy and way healthier than traditional frying. Just dip in egg and then dip in flour  or breadcrumbs (or specially packaged breading). Place the fish on a baking sheet that has been sprayed with nonstick coating and bake 10 to 15 minutes. That’s it!

But since no fish fry is complete without French fries, you can do them in the oven, too! If you haven’t yet tried oven fries, please don’t waste more time on the traditional ones! Slice potatoes (or sweet potatoes…yum!) into fry-sized pieces. Load the potatoes into a gallon-sized plastic bag and drizzle in a tablespoon of olive oil. Seal the bag and toss to coat (you won’t need much oil!). Add salt and pepper if you like, and bake on a sheet, along with your fish. Actually, you may want to start the potatoes earlier, since they’re more dense than fish fillets. Thin-sliced potatoes need 20 to 30 minutes; potato wedges will need up to 45 minutes. Don’t turn the taters until they’ve browned on the bottom, or they’ll stick to the pan.

With your fish and potatoes (un-fried) all you need is a salad—or to be more on-target with a fish fry, try some cole slaw! My favorite super-easy slaw recipe is this: take a bag of shredded cabbage mix (in the produce section) and add enough bottled low-fat ranch dressing to make a slaw. That’s it! Easy, peasy!

So take a look at your fish un-fry: oven baked fish, oven baked potatoes and sweet potatoes and cole slaw made with a low-fat dressing. It’s a crispy, homey dinner, and by fixing it yourself at home, you saved money and boosted nutrition!

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Posted in: Cooking, Dine In


Family Matters: Christmas Prep


It’s that time of year again: it’s the time when there aren’t enough hours in the day to get things done; when there are too many conflicting commitments; and when there are too many opportunities to pig out on food that’s not good for you.

We can’t help with the time management part, but we do have a few ideas for when it comes to food.

Overindulging: you can’t really get around it, but you can limit the damage. Consciously choose to eat small portions and skip the things that aren’t irresistible.

But for kids, one of the big issues is all those parties and events. You’ll almost always find candy, cookies and treats at these events. Lots of them. And most kids can’t resist.

Your job, as a parent and as part of a caring family, is to make the at-home times a bit healthier, to help balance out all those not-so-healthy events.

Keep good snacks readily available. In the pantry, set up a basket with ready-to-eat good treats.



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.

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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