share. The Brookshire's Blog

Shop the Sale: Off to College Shopping Spree!

It still feels like summer just got started, but I got a wakeup call the other day while walking through the seasonal aisles at my local Brookshire’s store. The back-to-college goodies are already in stock!

Having already gone through the process of sending my own daughters off to school, I know what an overwhelming time this is for parents and college students, especially new freshmen or those leaving home for the very first time.

Aside from the emotion of starting a brand new life, and taking a very big step toward adulthood, there are the actual logistics involved in setting up a new home. Some things – computer, new bedding, photos of family and friends – are a given.  But the rest is a big tossup. What’s going to fit in that little dorm room or new campus apartment? What can I scavenge from the parents or grandparents, and what will I need to buy new? What can I absolutely not live without?

Again, as a mom who’s been through this, I can tell you it’s important to make sure your child takes a few things that both make them feel at home and make their lives easier. (They’re going to be stressed enough already!) We selected some special items for our seasonal aisles with the comfort and happiness of new students in mind:

Big Boss Grills: Even if your student never mastered much beyond pushing the buttons on the microwave, you can be assured they can feed themselves if they have one of these counter cookers. It’s a grill, a griddle, a waffle iron and a sandwich maker, all in one.

Big Boss Blenders: Just right for a student, this powerful blender makes single-serving smoothies, shakes or salsas. It even chops ingredients for salsas or grinds coffee beans. 

Big Boss Rapid Wave ovens: A microwave alternative, this is a tabletop cooker that uses three kinds of power (halogen, convection and infrared technology) to cook foods without added oil. Again, this As Seen on TV item is a good solution for young adults who may not know much about cooking, but who don’t want to end up subsisting on fast food or cafeteria fare.

While you’re shopping, check out the seasonal aisles for things like Rubbermaid totes (great for packing up for the big move) and a couple of throw rugs from Garland Rugs, to add some homey warmth to that cold dorm room floor. And one more thing: I’d suggest laying in a supply of your student’s favorite study-time snacks, especially healthier, storable items like granola bars or roasted almonds. If you can’t be there when your student is stressing out during a 2 am study session, at least you know they’ll be well-nourished.

| Permalink | Print
Posted in: Shop the Sale

Healthy Living: Healthy Lunches

It’s that time of year again, summer is ending and school is just around the corner. Parents prepare their children for the start of the school year by purchasing new school uniforms, new school supplies, and helping to finish all the school summer projects. What parents may fail to adequately prepare is healthy school lunches. As you prepare your child for the school year, do not neglect their nutrition. A healthy mind stems from a healthy body and a healthy diet.

A healthy diet includes all three nutrient classes: carbohydrates, proteins, and fats. All three nutrients make the body healthy and strong. A proper diet is essential in children, as they need these nutrients in order to grow strong, both physically and mentally. A carbohydrate is the body’s energy source. Good carbohydrates to include in your child’s lunch are: fruits, vegetables, whole grain bread products, and low-fat dairy products. Try to avoid empty, unhealthy carbohydrates, such as: chips, cookies, crackers, and sweets. Protein is important in normal growth and development. It helps children develop strong muscles. Good protein sources include: beans, nuts, turkey, ham, and peanut butter. Lastly, healthy fats are important in your child’s development. Healthy fats include: salad dressings, such as Italian dressing and low-fat Ranch dressing as a nice side to dip their carrots or celery in.

Just because your child needs a healthy lunch, does not mean it needs to be boring. A few tips to encourage your child to eat their healthy lunch include:

  1. Include a low-fat dip, such as peanut butter or low-fat ranch with the vegetables (carrots, celery) so that your kids enjoy the taste more.
  2. Instead of a sweet dessert, include a low-fat yogurt, Jell-O, or fruit choice, as these are sweet and healthy substitutes.
  3. Instead of including regular potato chips, use baked chips or pretzels as a healthier alternative.
  4. When preparing sandwiches, use whole-grain bread instead of white bread. Go easy on the mayonnaise.
  5. As for drinks, include low-fat milk or water frequently. Use juice or soda sparingly. These are full of sugar and empty calories.

Product Talk: Pork Butt

The cut of pork known as pork butt doesn’t get much as much respect as trendier, leaner, and fancier  cuts like pork tenderloin.

But I really prefer pork butt for many dishes, especially pulled pork sandwiches and tacos. Think of it as the pork version of pot roast. Because it’s got better marbling and higher fat content, it stays moist and cooks up tender, especially if you use a slow-cooking method like a crockpot. (Pork loin and pork tenderloin are both easy to overcook, giving you a dried-out, tough piece of meat.)

Pork butt also has a deeper, richer, meatier flavor than some of those other “white-meat” pork cuts.  And it absorbs flavor nicely during cooking, without a lot of work. If you’re cooking in the oven or a crockpot, for instance, you can just coat the meat with a dry rub before cooking. Or to create the Mexican dish known as carnitas, great in tacos, cook with chiles and orange juice, or another citrus.

Plus, did I mention it’s affordable, often just about half the price of leaner cuts?

This recipe makes a great weekend supper, and makes enough that you can invite a few friends. If you’re short on time, you can use your favorite prepared barbecue sauce instead of putting together homemade.

Oven Pulled Pork with Homemade BBQ Sauce
Serves 6 to 8.


1 cup + 2 Tbs salt
½ cup + 2 Tbs sugar
3 Tbs + 2 tsp liquid smoke
5 lbs boneless pork butt
¼ cup creole mustard
2 Tbs ground black pepper
2 Tbs smoked paprika
1 tsp cayenne pepper

BBQ Sauce:
1 ½ cups ketchup
¼ cup  molasses
2 Tbs Worcestershire sauce
1 Tbs Louisiana hot sauce
½ tsp kosher salt
½ tsp black pepper, fresh ground


Deeply score pork 5-6 time to allow brine to penetrate.

Dissolve 1 cup salt, 1/2 cup sugar, and 3 Tbs liquid smoke in 4 quarts cold water in large container. Submerge pork in brine and refrigerate for 2-3 hours.

While pork brines, combine mustard and remaining 2 tsp liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 Tbs sugar, remaining 2 tsp salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.

Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet. Remove fat from liquid and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, and let rest for 20 minutes.

While pork rests, pour 1/2 cup of defatted cooking liquid into medium bowl; whisk in sauce ingredients.

Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper.

Serve, passing remaining sauce separately.

Dine In: Well, hot dog!

Nearly every kid loves hot dogs, but a lot of adults do, too. After all, Americans will eat 7 billion hot dogs this summer, so kids can’t be eating all of them!

July is National Hot Dog month, so it’s a great time to throw some ‘dogs on the grill for an easy summer cookout. (If you’re worried about the fat content, look for all-turkey dogs, or low-fat or non-fat varieties that can have as few as 50 calories each.)

And how will you dress your dog? The National Hot Dog & Sausage Council, which tracks such things, says mustard is the most popular condiment, followed by ketchup and then chili, with relish and onions far behind. But why not mix it up a bit? Check these ideas for bringing some unusual, gourmet, or regional flavors to your table: 

  • Top with fried onions (like Durkee’s) and spicy mustard.
  • Top with ranch dressing and cooked, crumbled bacon. A more adult alternative: Use blue cheese dressing and crumbled blue cheese along with the bacon!
  • Instead of offering chopped raw onions, grill or sauté slices of onions and red and green bell peppers, similar to the topping you typically get on Italian sausage.
  • Frito-pie dog: Top with chili, grated cheese, and crumbled Fritos.
  • Make it Asian style: Instead of ketchup, use teriyaki sauce; soy sauce; sriracha sauce, a spicy, Asian-inspired chile sauce; or hoisin, a slightly sweet, slightly spicy Chinese-style sauce.
  • Chicago ‘dog: Load it up with yellow mustard, relish, chopped raw onion, tomato slices, celery salt, and serve in a soft poppy seed bun. A dill pickle spear can be stuffed in the bun as well.
  • Kansas City ‘dog: Melted Swiss cheese and warm sauerkraut, stuffed into a sesame-seed bun.
  • Mexico ‘dog: At streetside stalls across Mexico, the hot dog is given star treatment: It’s wrapped in bacon and grilled, then topped with chopped raw onion and tomato; tomatillo (green) salsa; and a squirt of hot sauce, and served in a soft egg bun. You can then add mayonnaise, ketchup and mustard if you please.

This easy topping recipe is billed as a Texas-style ‘dog, thanks to its barbecue sauce and pickle-spiked coleslaw.

Family Matters: Waffle Bowls

July was declared National Ice Cream Month in 1984 by President Ronald Reagan. Celebrate by decorating a waffle bowl and filling it up with creamy, cold Goldenbrook Farms Ice Cream!

See these waffle bowls in the July issue of Celebrate Cooking.  Available online and in all Brookshire’s stores.

Wacky Waffle Bowls
Prep Time: 30 minutes
Serves: 10

1 (7 oz) pkg waffle bowls
1 (6 oz) pkg white baking chocolate, melted
1 (8 oz) pkg semi sweet baking chocolate, melted
Toppings: shredded coconut, sprinkles and chopped nuts
Goldenbrook Farms Ice Cream, flavors of your choice

Place semi sweet chocolate baking squares and white chocolate baking squares in separate bowls. Place bowls one at a time in the microwave for 30 seconds. Stir chocolate. Microwave chocolate in 15 second intervals, stirring after each time you microwave until chocolate is melted.

With a spoon pour melted chocolate over the rim of the waffle bowl. Make sure you cover both the inside and outside rims of the bowl.

Decorate each bowl by adding your favorite color sprinkles, chopped nuts or shredded coconut.

Allow chocolate to harden. Add a few scoops of your favorite Goldenbrook Farms creamy ice cream to waffle bowls and serve.

| Permalink | Print
Posted in: Family Matters

America’s Dessert with a Cherry on top

No dessert could be simpler than the
ice cream sundae–a scoop of ice cream,
a sweet topping, and the ubiquitous whipped cream and cherry at the top.

However, icons are never really that simple,
and, perhaps more than any other dish,
the sundae is an American icon.

Like people, nations are what they eat. More than any other native dish, the ice cream sundae is an essential reminder of the American genius for invention, passion for indulgence, and reputation for wackiness…it’s as messy and irresistible as democracy itself.


Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs

6 eggs, hard-boiled and peeled
1/2 cup Leigh Oliver’s Gouda Green Chile Pimento Cheese
2 tsp chopped sweet white onion
Chopped jalapeños for garnish

Cut eggs in half the long way, reserving whites. Place yolks in a bowl and add pimento cheese and onion. Stir with fork to combine well. Spoon or pipe into reserved whites. Garnish yolks with chopped jalapeño.

Refrigerate until serving.

Foolproof method to boil eggs:
First, place the eggs in a pot of cold water, covering the eggs with about an inch of water. Bring the water to a boil. As soon as it starts boiling, remove the pot from heat, cover and let sit for 10 minutes.

Meanwhile, make a bowl of ice water. When the 10 minutes are up, drain eggs from warm water and place in the ice water for 5 minutes. Drain, peel immediately under cool running water, and store in refrigerator until ready to use.

Healthy Living: Building a better breakfast

Your mother always told you to eat a good breakfast, and now, here comes one more reason she was right: Eating a healthy, protein-rich breakfast may help you avoid hunger, and over-eating, the rest of the day.

Recent research at the University of Missouri suggested that a healthy breakfast actually signaled the brain to feel more satisfied. Participants in the study who ate a high-protein breakfast even felt less compelled to overeat at lunch or to seek emotional “rewards” by eating.

This isn’t completely new news. Researchers have warned us for a while that if you skip breakfast, you’re setting yourself up to overeat and possibly gain weight. But the new study gives you another reason to not just settle for a morning doughnut.

Even if you’re starved for time in the morning, here are a few ideas to make your breakfast more protein-rich. And yes, they’re all fast:

Yogurt:  An 8-ounce serving of regular yogurt has from 8-12 grams of protein, or about 20 to 25 percent of the average woman’s recommended daily allowance. Greek yogurt is even higher in protein, with about 20 grams, or nearly half what the average woman needs!

Hard-boiled eggs: No time to scramble an egg in the morning? Cook them up the night before. If you don’t like them plain, slice onto a toasted English muffin half, then top with low-fat cheese and melt slightly in the microwave. One large hard-boiled egg has about 6 grams of protein, and about 75 calories.

Flax: Flax seed is high not only in protein but in fiber, so you’ll feel full longer. (Just one little tablespoon has two grams of protein and three grams of fiber.) You can buy ready-to-make oatmeal with flax already added; it’s also in some cold cereals and some commercial whole-grain breads. Or, you can simply sprinkle flax seed atop your favorite cereal or stir it into pancake batter.

Peanut butter: Smear your favorite bagel, bread or English muffin with protein-rich peanut butter; add a little honey if you prefer a sweeter breakfast. You’ll get about 8 grams of protein in a two-tablespoon smear. Almond butter is another alternative; it has only four grams protein in two tablespoons, but slightly less saturated fat than peanut butter.

Canadian bacon: A lower-fat alternative to bacon, sausage, or other traditional breakfast meats, it’s delicious on a muffin or bagel. One slice has about 45 calories, about the same as a medium slice of bacon, but it has more protein (almost six grams per slice, about twice as much as that piece of bacon).

Nonfat milk: If you truly have no time to eat in the morning, at least make time for a glass of nonfat milk. You’ll get just 85 calories and 8 grams of protein. Don’t care for the taste of plain milk? Make your own iced coffee: Brew just one cup of very strong coffee; pour half of it over ice and add one cup nonfat milk. Add sweetener to taste and you’re out the door.

| Permalink | Print
Posted in: Healthy Living

Product Talk: Yogurt the Greek way

Greek-style yogurt has really exploded in popularity over the last couple of years, as more brands have hit the market and popular U.S. yogurt makers like Dannon and Yoplait have started making it, too. So what’s the big deal? It’s just yogurt, right?

Well, yes and no. Like the standard American-style yogurt you probably already eat,  Greek yogurt is a fermented milk-based product. Both types are good sources of probiotics, healthy bacteria which is thought to help the digestive system.

But Greek yogurt is thicker, creamier, and richer-tasting than most other forms of yogurt, and it can be healthier for you too.

Greek yogurt is traditionally made by straining regular yogurt. This allows whey and liquid to filter out of the yogurt. So, Greek-style yogurt is not just creamier, it’s also more concentrated than traditional yogurts you may be used to eating.

Partially because it’s more concentrated, Greek-style yogurts have about two times as much protein as regular yogurt. Some varieties have as much as 20 grams of protein per serving – that’s almost half the recommended daily allowance for an adult woman. It’s also lower in carbohydrates and lactose than other types of yogurt. So, if you’re diabetic, watching your weight, or lactose-sensitive, Greek yogurt may be a better choice for you.

Many fans, however, like it just for the flavor. You can buy it sweetened with fruit or flavorings, or plain. Some varieties have fat; others don’t. But even if you buy low-fat or no-fat versions, Greek yogurt tastes as rich as sour cream. You can serve it the same way you use regular yogurt – plain or with fruit or granola, blended into a smoothie, or as a dressing for fruit salad.

But this yogurt’s creaminess also makes it great for baking and cooking, because it doesn’t separate. (Just substitute it for buttermilk or sour cream in recipes.) Or, basically, you can substitute plain Greek-style yogurt for anything you might normally use sour cream for. Use it to top baked potatoes or try it in your favorite dip and salad recipes. Finally, you can even use it as a substitute for mayonnaise; try it instead of mayo in your favorite tuna, chicken or potato salad recipe.

Look for Greek yogurt, by popular makers Dannon, Yoplait and Athenos, all in the dairy section of your neighborhood Brookshire’s, right next to the traditional yogurt.

Dine In: Picnic Time

As kids, we went on a lot of picnics. I used to think it was because my mom just loved the outdoors, but now that I’m older, I see that she also liked the simplicity of eating lunch at the beach or the park: Not much mess, not much cooking, and no kids dropping crumbs and spilling Kool-Aid on the kitchen floor.

Back then, we usually just took sandwiches or picked up some fried chicken. I’ve been known to do that, too, but I also like the idea of a more grown-up picnic. This light salad is perfect for any outdoor meal, plus it’s easy to make, especially if you start with a rotisserie chicken or another form of pre-cooked chicken. (If you’re also feeding kids who are big salad fans, buy an extra rotisserie chicken or some fried chicken strips  at the deli, and take along some chips – they’ll be happy too!)

If you’re packing this in your cooler to take along, mix the salad ingredients and place in a large plastic zippered bag, and put the dressing in a separate, tightly sealed container. (A large plastic bag works well for this, too.) Then, toss salad just before eating.

Grilled Chicken Salad w/Smoked Chile Vinaigrette
Serves 4


1 cup cooked chicken, shredded or sliced (rotisserie chicken works well)
2 cups iceberg lettuce, chopped, or pre-washed salad mix
1/2 pint cherry tomatoes, sliced in half
1/4 cup roasted and salted pecans
1/4 cup pineapple, diced
1/4 cup red cabbage, julienned
1/4 cup smoked chile vinaigrette (recipe below)
4-6 sprigs cilantro, leaves
1-2 handfuls tortilla chips (lightly crushed)

2 chipotles, canned
1 shallot, peeled
1/2 cup rice vinegar
1 cup extra virgin olive
1/2 bunch cilantro, chopped
1 tsp. salt

For the vinaigrette: place all ingredients except the olive oil in a blender and pulse 2-3 times to slightly liquefy these ingredients. Once liquefied, turn the blender to medium speed and slowly add the olive oil until all ingredients are incorporated and you have a nice emulsified vinaigrette. You can add more salt if necessary.

For the salad: Mix all ingredients together. Toss with dressing. Garnish with cilantro and tortilla chips. Serve.

| Permalink | Print
Posted in: Cooking, Dine In

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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS