share. The Brookshire's Blog

Healthy Living: Fruit Salsa


Fruit SalsaOne of my very favorite things to bring to a summer cookout is fruit salsa.

It’s bright, it’s beautiful, and it’s so good for you. You can get an entire day’s serving of fruit in a few scoops of this delicious concoction.

Also, because it doesn’t have anything that can spoil, it’s great for an outside picnic or cookout.

We like to mix up the varieties of fruits we use, but we also use raspberry preserves to bind it all together. They’re our favorite. You can find the sugar-free variety at Brookshire’s to make it healthier, too.

We serve this with toasted cinnamon pitas, but you can also eat it on top of grilled meats or simply as a side salad with a spoon.

Fruit Salsa

Ingredients:
2 Granny Smith apples, peeled and diced
1 lemon
1 cup kiwi, diced
1 cup watermelon, diced
1 lb strawberries, stems and leaves removed then sliced
1/2 lb raspberries
1/2 lb blueberries
6 Tbs raspberry preserves

Directions:
Slice, dice and half all fruit; toss gently in a large bowl to mix.

Place lemon in microwave, and cook on high for 20 seconds. Roll lemon on the countertop, pressing with the heel of your hand. Slice down the middle horizontally; squeeze over the fruit. Add preserves, and stir gently to coat. Refrigerate for several hours.

Serves 8 to 10

Nutritional Information: Calories Per Serving: 134, Calories from Fat: 6, Fat: 1 g, Sodium: 7 mg, Potassium: 302 mg, Carbohydrates: 33 g, Fiber: 6 g, Sugar: 22 g, Protein: 2 g.

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



Product Talk: Hunt’s Meal Starters


Hunt’s Meal Starters“I have a Product Talk product for you to write about,” Paul told me recently.

Of course, I wanted to know what it was.

Of course, if I was going to write about it, we had to try it.

“It’s kind of tricky to find on the shelves,” he said.

(It was.)

Once we found it, it was definitely worth the search.

Hunt’s Meal Starters are shelved with the canned tomato products. There is Hunt’s Mild Chili Starter, Hunt’s Green Spices for Medium Chili, Hunt’s Chipotle Spices for Hot Chili, and Hunt’s Seasoned Tomato Sauce for Meatloaf.

We picked up the can of the meatloaf starter.

The tomato sauce (Hunt’s premium, of course) is seasoned with all the herbs and spices you’ll need to get a slow-baked meatloaf flavor out of a dish that comes together in 30 minutes. (We made individual loaves and topped them with the sauce.) The sauce gives the meat a slow-cooked flavor, which is a combination of smoky, tangy and savory. It would also be a delicious addition to mix into the meat mixture for your loaf as well as pouring some on top.

I especially loved how it made putting together a meal so quick and simple.

We’ll be trying the other varieties as well.



Dine In: Caprese Chicken


Caprese ChickenI decided to bring someone new to date night: chicken.

We don’t eat much chicken, to be honest; Paul likes red meat. A girl can’t live on red meat alone though (actually, I could, but it’s not the most healthy option), so every once in a while, I have to work chicken in the rotation.

I love this caprese version because it brings in all the best flavors of springtime: basil from the bountiful pot on my back porch and fresh Roma tomatoes from the Brookshire’s produce aisle. Splurge on some fresh mozzarella cheese for this delightful dish, but if you can’t find it, it’s fine to get a package of cheese slices from the deli, too.

You can sear these chicken thighs in a pan and then roast in the oven, but you can also grill them. If you use the grill, place the cheese and tomatoes on at the last minute, covering the grill until the cheese is melty and then topping with the basil and sauce before serving.

I love this with a fresh salad and grilled flatbread.

Caprese Chicken

Ingredients:
1/2 cup balsamic vinegar
2 Tbs brown sugar, packed
2 Tbs olive oil
1 tsp dried basil
1 tsp dried oregano
kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 Tbs unsalted butter
8 oz fresh mozzarella cheese, cut into 8 slices
2 Roma tomatoes, sliced
1/4 cup basil leaves, chiffonade

Directions:
Preheat oven to 400° F.

Combine balsamic vinegar and brown sugar in a saucepan over medium heat. Bring to a boil and simmer until reduced by half, about 6 to 8 minutes. Set aside.

Combine olive oil, basil and oregano. Season chicken with salt and pepper. Using a pastry brush, work the olive oil mixture onto both sides of the chicken.

Melt butter in cast-iron skillet over medium-high heat. When the butter is bubbling, add the chicken, skin-side down, and sear until golden on both sides, about 2 to 3 minutes per side. After the chicken is seared, place on a baking sheet in the oven; roast until cooked through, about 30 minutes. Top each piece of chicken with a slice of mozzarella cheese; broil for about 2 minutes, or until the cheese is melted and bubbly. Remove from oven. Top with tomatoes and fresh basil; drizzle with the balsamic glaze.

Serves 8

Nutritional Information: Calories Per Serving: 337, Calories from Fat: 221.4, Fat: 24.6 g, (9 g Saturated Fat), Cholesterol: 91 mg, Sodium: 239 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 7 g, Protein: 20 g.

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



Family Matters: Fun with Mom


Fun with MomSome of my favorite memories with my mom happened in the kitchen.

Whether we were at the kitchen counter cooking or at the kitchen table crafting, to say that the kitchen was the heart of our home is probably an understatement.

My mom can create anything. She’s a wonderful cook and an amazing seamstress. She can master any craft or art, and she can grow anything beautifully. She has a million more talents I don’t even have room in which to enumerate.

She tried to pass along those things. Key word: “tried.”

I’m a good cook. Better than average, probably. However, when it comes to sewing, crafting or any other visual talent, I’m strictly skill level glue gun and spray paint.

Still, those times spent with my mom, learning something new, at least being exposed to it, are better than any material possession she could have given me. As a small child, we made clothes-pin dolls by the hundreds. Remember the wooden, stationary clothes pins used to hang clothing on an outside line that had two “legs” and  a “head?” We turned those into dolls with fuzzy yard hair, painted faces and all sorts of elegant clothing culled from my mom’s bag of scraps. We did the same thing with dried corn husks. Mom would twist and turn then fashion them into robust women figures, and I’d paint them, dress them and play with them until they fell apart. Mom spent hours trying to teach me how to sew and quilt. I can whip out a hem or sew a button with the best of them, and for years, I slaved over my grandmother’s solid metal Singer sewing machine until I conceded that sewing just really isn’t in my temperament. I remember painting a rock one time – red – and painstakingly cutting letters out of a magazine that I decoupaged onto the painted rock, “I love you, Daddy.” One year, we used stained glass paint in clear glass ornaments for Christmas décor. She let me punch down the dough and knead it when she made her famous raisin bread each holiday season. I stirred red sauce simmering on the stove for hours. I licked the beaters after she made chocolate chip cookies.

Now, with Pinterest offering projects galore, you don’t have to have great skills to spend time with your kids, at the kitchen counter or table, making memories.

If the memories turn out better than the project, well, that’s fine, too.



Mi Blog Hispano: Celebrando El Día De La Tierra


Celebrando El Día De La TierraCada 22 de abril se celebra el Día Internacional de la Madre Tierra, o Earth Day.  Este día fue empezado en el año 1970 con el plan de aumentar la conciencia sobre la importancia y necesidad de cuidar nuestro planeta Tierra.  Desde entonces, cada año se involucran más y más personas para celebrar este día con el fin de hacer algo para protegerlo.

Usted se preguntara – ¿Por qué tengo yo que proteger el planeta?

La respuesta es sencilla.  Porque vivimos en él.  Como habitantes de la Madre Tierra, tenemos una responsabilidad de cuidar del planeta.  Si cada persona en este mundo pusiera un poco de su parte, el cambio seria enorme.  Hay muchísimas cosas que podemos hacer para celebrar y poner nuestro granito de arena para ayudar a conservar, cuidar, y proteger la Tierra.  Enseguida se encuentra una lista de una variedad de cosas que podemos hacer para celebrar este día tan importante.

  1. No tire basura en la calle. Mejor busque un bote de basura cerca, o mantenga una bolsita de basura en su carro que pueda vaciar en el bote de basura al llegar a casa.
  2. Salga a recoger basura en su comunidad.
  3. Reduzca, Reúse, y Recicle. Hágalo costumbre.
  4. Propóngase a aprender más del ambiente, de la situación climática, de la conservación, la contaminación, etc. Adquirir conocimiento siempre es bueno.  Incluso, aprender cosas nuevas le dará más sabiduría.  ¿Porque no aprender sobre el planeta en este día?
  5. Plante un árbol. Los árboles son clave para nuestra Madre Tierra.  Ellos ayudan a reducir emisiones de gas, ayudan a limpiar la contaminación, y también proveen vivienda para los pájaros, insectos, y otros animales.
  6. Plante un jardín de vegetales o coma local. Su tienda de comida tiene productos locales y frescos.
  7. Cocine comida desde cero. En otras palabras, empiece con comidas en su forma natural en lugar de comprar alimentos procesados.  Los alimentos procesados contienen más azúcar, químicos, u otros ingredientes que no son buenos para nuestros cuerpos o para el ambiente global.  Busque que su comida sea “natural”.
  8. Aprecie nuestro planeta, y salga afuera con sus hijos(as) o su pareja y disfrute la belleza de la naturaleza.
  9. Construya una casita para los pájaros y agréguele comida para que ellos disfruten también.
  10. Conserve el agua en su casa. Aparte de que su factura le llegara más bajo, estará ayudando al planeta.
  11. Ahorre electricidad. Use menos su aire acondicionado.  Cambie sus focos a los que conservan más la electricidad.

Aunque hay un día especial para celebrar nuestro planeta Tierra, debemos hacer costumbre de cuidarlo todos los días.  Ahora, empiece a celebrar este día compartiendo su significado y como celebrarlo con sus amistades.  Puede compartir este blog, o simplemente comparta información en las redes sociales.  Este solo hecho llega muy lejos porque usted está celebrando este día al hacerle saber lo que es a otros.

¡Celebre este Día de la Tierra y hágalo divertido con toda su familia!  ¡Juntos, cuidaremos de nuestro planeta!



Shop the Sale: Sirloin Steak Tips Au Poivre


Sirloin Steak Tips Au PoivreI think sirloin steak is one of the most underrated cuts of beef.

You can grill it, for sure, but you can also use it in stir-fries, stroganoffs, stews and other dishes like this delicious French-inspired dish that brings up the flavor of the meat with crushed whole peppercorns.

For a long time, I confess, I really thought steak tips were the tip of a particular cut of meat. They aren’t. Steak tips are usually just a sirloin strip steak cut into bite-sized pieces. The name will fool you, or at least it did me.

You get a burst of pepper in this dish, as you press the peppercorns into the meat and sear it that way. The sauce is the perfect complement to the dish, especially when you serve it over rice to soak up all the juices.

This is definitely a meal that your family would love, or a definitive date night dish. Sirloin strip steak is already economical, but it’s on sale this week at Brookshire’s, too.

Sirloin Steak Tips Au Poivre

Ingredients:
4 (6 to 8 oz) sirloin strip steaks
kosher salt
2 Tbs whole peppercorns
1 Tbs unsalted butter
1 tsp olive oil
1/3 cup plus 1 tsp cognac
1 Tbs whole-grain mustard
1 cup heavy cream

Directions:
Bring steaks to room temperature on the kitchen counter, about 1 hour prior to cooking. Cut into bite-sized pieces, and sprinkle with kosher salt.

Crush the whole peppercorns with a mortar and pestle, or with the flat side of a large chef’s knife. Spread the peppercorns into a shallow plate or baking dish. Toss with the steak pieces, turning to coat and pressing peppercorns into meat. Set aside.

In a cast-iron skillet over medium heat, melt the butter and olive oil together. As they become fragrant, place steak in the pan (being careful not to overcrowd), and stir until browned and cooked through. Remove to a plate or bowl; tent with aluminum foil to keep warm.

Remove pan from heat. Drain excess fat, but do not scrape the pan. Add 1/3 cup cognac to the pan; ignite with a long lighter. Gently shake the pan until the flames die. Return the pan to the heat, and add mustard and cream. Bring the sauce to a boil, whisking constantly, whisking constantly. Add the remaining teaspoon of cognac and salt. Add the meat back to the pan; mix with the sauce and heat through. Serve over rice.

Nutritional Information: Calories Per Serving: 752, Calories from Fat: 516, Fat: 57 g, Trans Fat: 0 g (26 g Saturated Fat), Cholesterol: 217 mg, Sodium: 183 mg, Potassium: 765 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 55 g.

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



Healthy Living: Trending Turmeric


Trending TurmericLately, I’ve been noticing a lot of buzz about turmeric.

A golden-yellow spice, turmeric has a peppery, slightly hot flavor, and is used in a lot of curries.

For centuries, turmeric has been used as an anti-inflammatory by both Chinese and Indian cultures. It’s also been used as a condiment and a fabric dye. Turmeric is a great source of iron and manganese. It is also a good source of vitamin B6, dietary fiber and potassium.

In ancient medicine and throughout the years, turmeric has been used to treat disorders, including excessive flatulence, jaundice, menstrual difficulties, bloody urine, toothaches, bruises, chest pain and colic. In numerous studies, the potent ingredient in turmeric, which is curcumin, has been found to have anti-inflammatory effects similar to hydrocortisone and phenylbutazone, as well as over-the-counter anti-inflammatory agents such as Motrin, without the toxic effects of the chemicals in manufactured medicines.

Turmeric can be used to help with inflammatory bowel disease. It can provide relief from those suffering with rheumatoid arthritis, and it can be used in cancer prevention because of its ability to neutralize free radicals. Turmeric can help detoxify the liver and lower cholesterol. It can also help protect against Alzheimer’s disease.

To increase your turmeric intake, add it to your deviled eggs, egg salad or scrambled eggs. Use it in a curry sauce, doubling the amount called for. Sauté with onions for use on top of a burger or in other dishes. Sauté with cauliflower for a great side dish or add to salad dressings.



Product Talk: Green Onions


Green OnionsRaw onions were not my jam.

However, there have been certain events recently that have changed my mind.

I’ve been buying green onions because Paul loves them. Me? Not so much.

Until I got a wild hair and sprinkled them on my baked potato one night.

What had I been missing all my life?

Green onions are long and stalky. You can use the green parts and the white parts. Heck, you can eat them all the way down to the roots if you wish. Green onions are more mild than larger bulb onions. Available year-round, green onions should be chosen for their bright green, firm stalks and fresh scent.

Store them upright in the refrigerator and use them within several days.

I’ve been using them on baked potatoes, in salads, in soups, in my deviled eggs for Easter, in the brine for my Easter ham, sprinkled on tacos and even on my bagel thins on top of a schmear of whipped cream cheese.

The really cool thing about green onions is also a really cool activity to do with your kids. After you’ve chopped off the green parts of the onion, place the white bulbous base, with root pieces still attached, in a glass of shallow water and put it on a windowsill. The green parts will start to rapidly return, and you can get another use or two of the onions without losing flavor. Plus, it’s just fun to watch.



Company News: Brookshire Grocery Company releases statement concerning cage-free eggs


TYLER, Texas, Apr. 11, 2016 – Brookshire Grocery Company is committed to and strives to meet the needs of its customers. In response to an increasing number of customers requesting cage-free eggs, BGC formally announces its intention to transition to a 100 percent cage-free egg supply chain by 2025. The company will work with current suppliers during this transition in a way that ensures eggs are safely produced and affordably priced for all of its customers.

Brookshire Grocery Company was established in 1928 and now operates three brands—Brookshire’s, Super 1 Foods, and FRESH by Brookshire’s. All of the 152 stores within these brands partner closely with their local communities and are committed to providing the highest quality products at the best possible value.

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Dine In: S’mores Cheesecake


S’mores CheesecakeLast weekend, under the shade of the elm tree in my backyard, we enjoyed a long-awaited crawfish boil with warm spring sunshine beaming down on us and cool spring breezes blowing.

I say “long-awaited” because it’s been in the works for over a year.

We tried to make it happen during last crawfish season, but schedules never meshed, calendars never coordinated and the crawfish boil never happened.

My friend, Leslie, and I said we were not going to let another crawfish season go by without celebrating.

Celebrate, we did. Ran into a few kinks with the propane heat source, but a little ingenuity goes a long way when you’re hungry and there are 30 pounds of crawfish ready to be eaten.

Speaking of hungry, Leslie baked and brought a S’mores Cheesecake, which didn’t make it until dessert. In fact, we all had our dessert BEFORE dinner, and it was so delicious that I can’t stop thinking about it.

Leslie and I love all things s’mores, so this dessert definitely needed to be what was happening at our crawfish boil.

The cheesecake part was creamy, but not too dense. Even though the flavor was rich, you could definitely manage a second piece (after dinner, this time).

S’mores Cheesecake

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 tsp vanilla extract
5 Tbs butter, melted
3/4 cup semisweet mini chocolate chips
1 cup marshmallows

Cheesecake:
4 (8 oz) pkgs cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup heavy cream
3/4 cup white granulated sugar
2 Tbs cornstarch
2 tsp vanilla extract

Topping:
10 oz hot fudge topping, warmed
2 cups marshmallows

Directions:
Preheat oven to 325° F.

Grease a 9-inch springform pan with Crisco, butter or vegetable oil (use something other than nonstick cooking spray). Place the springform pan inside a larger roasting pan with deep edges, like a 9 x 13 baking pan.

Mix the graham cracker crumbs with melted butter, vanilla and brown sugar in the bowl of a food processor. Pulse until well-combined and forms small pea-sized “pebbles.”

Press the mixture into the bottom of the springform pan, including about 1 inch up the sides of the pan.

Sprinkle mini chocolate chips and marshmallows over the bottom of the crust.

Using an electric mixture, beat cream cheese on medium speed until light and fluffy. Add the cornstarch and sugar; mix until well-combined. Add the eggs and beat until thoroughly incorporated. Then, beat in the sour cream, vanilla and heavy cream.

Mix well.

Pour the cheesecake batter over the top of the chocolate and marshmallows; tap the sides of the springform pan gently until evenly spread. Pour water into the roasting pan until it reaches about half the depth of the springform pan. (If you’re worried about water compromising the springform pan, wrap the bottom with aluminum foil before adding the water to the roasting pan.)

Bake for 90 minutes. Do not open the oven door during the baking process.

Turn off the oven and crack oven door. Let cheesecake rest for 10 minutes in the oven before removing it.

Cool on a wire rack for 10 minutes; carefully remove the outer portion of the springform pan.

Chill for 1 hour in the refrigerator.

Preheat broiler to high heat.

Spread warm hot fudge over the top of the chilled cheesecake, and spread the marshmallows across the top.

Place cheesecake under the broiler for about 30 seconds to 1 minute. Remove immediately when the marshmallows are golden.

Cool cheesecake completely; cover and refrigerate for at least 4 hours.

Serves 12

Nutritional Information: Calories Per Serving: 720, Calories from Fat: 346, Fat: 38 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 138 mg, Sodium: 394 mg, Potassium: 186 mg, Carbohydrates: 86.6 g, Fiber: 1 g, Sugar: 56 g, Protein: 9 g.

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

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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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