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Company News: Renovated Brookshire’s on DeSiard kicks off grand reopening


Renovated Brookshire’s on DeSiard kicks off grand reopeningMONROE, Louisiana, April 15, 2015 – A crowd of Monroe city officials, community members and Brookshire Grocery Co. leaders gathered today to celebrate the grand reopening of the remodeled Brookshire’s Food Store located at 7920 DeSiard. The official ribbon-cutting ceremony featured remarks from Mayor Jamie Mayo, Chamber of Commerce President Sue Nicholson and Brookshire Grocery Co. President and CEO Rick Rayford. Store Director Bill Braggs also presented charitable donations to Lakeshore Elementary, Cypress Point Elementary and the American Red Cross.

The supermarket boasts a fresh exterior thanks to a new storefront, while inside, new signage, paint and décor provide a modern appearance. In addition to cosmetic updates, many departments throughout the store were expanded to allow for a wider variety of product offerings. In the market, customers can purchase fresh meat, cut-to-order upon request. More organic items are available in the produce department, as well as fresh-cut fruits and vegetables. The bakery offers freshly baked breads and custom cakes, while the deli offers a great selection of sliced-to-order meats and cheeses and freshly prepared ready-to-eat meals. Other improvements include a larger assortment of beer, wine and spirits, a bulk foods section and several gluten-free options.

New customer restrooms, new check stands, a new service office and a new floral display area were also added. Polished concrete flooring, which requires fewer cleaning agents, and an automated lighting control system were installed to help decrease the store’s impact on the environment.

The renovated pharmacy will continue to fill name-brand and generic prescriptions, while offering a full selection of non-prescription medicines and health and personal care products. The generic prescription program provides savings on 30-, 60- and 90-day generic prescriptions. Pharmacy hours are 9am to 7pm Monday through Friday, 9am to 6pm Saturday, and 10am to 4pm Sunday.

All Brookshire’s and Super 1 Foods stores feature the NuVal nutritional scoring system. With NuVal, thousands of items throughout the store are scored on a scale of 1 to 100. The higher an item’s NuVal score, the better the nutrition. Customers can use this at-a-glance program to easily determine the overall nutritional value of products and make informed decisions.

“Brookshire’s has been a part of the Monroe community since 1971, and we are proud to invest in updating this facility to better serve our customers,” Rayford said. “We are excited about our increased product offerings and services and hope to provide the residents here an even better food and shopping experience for many years to come.”

The grand opening festivities will continue throughout the following weeks with special promotions and product sampling events. For a limited time, customers can double their discount and earn 10 percent off their total grocery purchase when they redeem 500 yourpoints (see store for exclusions). In addition, on May 2 from 10am to 4pm, customers will have the opportunity to win prizes, sample products and receive other giveaways as a part of the Brookshire’s Brand store event. More special offers will be featured in-store, in the weekly grocery ads and via email.

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Healthy Living: Drink, Doggy, Drink!


Drink, Doggy, Drink!Summertime can be a prime time for dehydration in your outdoor pets.

You can tell when your pet is dehydrated if they become listless with a dry mouth or nose, sunken eyes and loss of appetite.

Don’t let your pets run out of steam this summer. Keep a water bowl filled at all times and keep it in the shade, if possible. Choose a plastic bowl, rather than a metal one, as it will keep the water cooler. Some pets love it when you fill their bowls with ice water because they like to chew on the ice as well.

Here are some other tips to keep your dog hydrated in the summertime:

  • Provide clean water at all times, and change it frequently to ensure freshness. Also, don’t forget to wash your pet’s water bowl every day to prevent bacteria from growing.
  • Monitor your dog’s water intake. Generally, a dog needs at least one ounce of water for each pound of body weight per day. If your dog is not drinking an adequate amount of water, seek veterinary advice. Monitoring water intake is especially important if he’s recovering from diarrhea, vomiting or other illnesses.
  • Purchase a water bowl with a weighted bottom to prevent your dog from knocking it over.
  • Bring extra water when you’re traveling or exercising with your dog.
  • If you notice your pet is drinking less than usual, check his mouth for sores or other foreign objects, such as burrs or sticks.
  • Avoid chaining a dog outside since he may get tangled up, preventing him from accessing his water bowl.
  • Keep your toilet lid closed to interrupt your dog’s efforts to turn the bowl, which can be a source of bacteria, into a water fountain.


Product Talk: Smithfield Country Ham Center Slices


Smithfield Country Ham Center SlicesI had no idea what this product was when my boyfriend brought it to my house not too long ago.

However, it’s pretty self-explanatory. It’s slivers of ham cut from the center and end of a larger roast.

These would be perfect to pan-fry for breakfast along with eggs and biscuits, or slice and wrap around asparagus spears and grill. They’d also be good in biscuits or in a hearty sandwich.

We did something a little different with it. Paul cleaned and snapped about a pound of fresh green beans. He sprayed a piece of heavy-duty foil with nonstick cooking spray and put the beans on top. He then sliced a piece of the ham into chunks and mixed that into the beans with a little black pepper, Lawry’s Seasoned Salt and a few tablespoons of water. He closed the foil, making a tight packet, and he grilled it on high heat for several minutes until the beans were steamed, tender and perfectly flavored with the ham.

Delicious!



Dine In: Pesto Grilled Shrimp Kebabs


Pesto Grilled Shrimp KebabsPollen be darned!

Nothing is going to keep me from enjoying my patio this spring. Nothing relaxes me more than coming home on a Friday night and sitting outside with the birds singing, the sun setting and a great meal being prepped on the grill.

Shrimp are so fast and easy. This dish comes together quickly, right in the comfort of your own home with no long waits in the restaurant lobby and no being jostled by tweens taking selfies so they can post to Instagram.

When you make this, grill some lemon halves, then squeeze the smoky sweet juice over your shrimp, too. Serve with a crisp salad and a cold glass of sauvignon blanc.

Grilled Pesto Shrimp Kebabs

Ingredients:
1/2 cup basil, packed
1 small clove garlic
1 Tbs pine nuts, toasted
2 Tbs parmesan cheese, grated
2 Tbs olive oil
1 Tbs lemon juice
salt and pepper, to taste
1 lb shrimp, peeled and deveined

Directions:
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

Marinate the shrimp in the pesto for at least 20 minutes (up to overnight) in the refrigerator.

Skewer the shrimp and grill over medium-high heat until cooked, about 2 to 3 minutes per side.

Nutritional Information: Calories Per Serving: 184, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 147 mg, Sodium: 755 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g



Family Matters: Wild Birds


Wild BirdsOne of my favorite things, every spring, is to watch the birds come back to my yard.

Their migration always starts with the cardinals. I have two pairs who live in my big oak tree. Then, there are the robins, always the “first sign of spring,” but mine like living in Texas, I think, as I see them most of the year. The doves and the sparrows are next, then the mockingbirds (which drive my dog crazy), the finches and the hummingbirds.

Thomas Moore’s Texas Wild Bird Seed makes it easy to keep my feathered friends happy and well-fed.

The bird seed attracts cardinals, chickadees, blue jays and finches, adding color and variety to your backyard flock.

The seeds themselves come in many varieties, including black oil sunflower seeds, safflower seeds, shell-free no-mess mix and a songbird mix. (I’m trying that one next!)

It’s easy to feed the birds. Thomas Moore recommends replacing seeds every one to two days, emptying old seeds before replenishing the feeders. During slower seasons, don’t fill the feeder as often to prevent waste. Available at Brookshire’s, the wild bird seeds are a great way to attract birds to your backyard, and it might be the start of a new hobby for you and your family as you watch them!



Company News: FRESH 15 Corporate Challenge winners announced


FRESH 15 Corporate Challenge winnersTYLER, Texas, April 8, 2015 – Organizers of the 2015 FRESH 15 road race, which raised more than $100,000 for charity, today announced the three winners of the FRESH 15 Corporate Challenge.

Hutto Orthodontics took first place with 80 employee-participants. They received $300, which they donated to the dental program at Bethesda Health Clinic in Tyler. Tyler Independent School District came in second, with 75 participants, and designated its $200 donation to the Tyler ISD Foundation. In third place, with 59 participants, the Centene Corporation selected the Susan G. Komen Foundation to receive its $100 prize. Each company also received a team trophy to commemorate their accomplishment.

Through the FRESH 15 Corporate Challenge, local companies and organizations were challenged to encourage wellness, teamwork and philanthropy among their employees by assembling the most participants for the 15k and 5k races. Many companies sponsored a portion or all of the race entry fees for their employees.

The second annual FRESH 15 was hosted March 7 at FRESH by Brookshire’s in Tyler and featured 15k, 5k and kids’ 1k races. All proceeds from the event were donated to Tyler-based Bethesda Health Clinic and FitSTEPS for Life, along with two national charities: The SEAL Legacy Foundation and Team Red, White and Blue.

For more information, visit FRESH15k.

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Shop the Sale: Lasagna Pasta


Lasagna PastaI have not made Italian food in a long time, at least not the variety with pastas and sauces. That’s a very different thing than the lighter fare that comes from the Mediterranean side of the country. That’s one of the things that makes Italy so entrancing: every region has a very distinct culinary style. The layered pastas tend to come more from the southern portion of the country.

While this isn’t a true lasagna, it definitely reminds you of a lasagna when you eat it. A few websites I cross-referenced claim this is a recipe from a weight-loss program, but I couldn’t confirm that.

Either way, you get the taste of lasagna without all the calories. In addition, you get a great deal because ground chuck is on sale this week at Brookshire’s.

Lasagna Pasta

Ingredients:
1 lb bowtie pasta, uncooked
1 Tbs olive oil
1 lb ground chuck
1 jar spaghetti sauce (or 3 cups homemade sauce)
1 tsp salt
1/2 tsp garlic powder
1 (heaping) tsp Italian seasoning
1 cup mozzarella, shredded
1 cup sour cream

Directions:
Boil pasta in large pot of salted water until al dente; drain. In large skillet, brown and crumble ground chuck until fully cooked; drain fat and return to pan. Pour cooked pasta on top of meat, then drizzle olive oil on top. Pour jar of sauce, salt, garlic powder and Italian seasonings on top of pasta. Stir pasta. Add cheese and sour cream. Stir over low heat until cheese is melted and all ingredients are combined. Taste for seasoning, and add salt and pepper, if necessary. Serve with parmesan or additional mozzarella, if desired.

Nutritional Information: Calories Per Serving: 472, Calories from Fat: 162, Fat: 18 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 42 mg, Sodium: 679 mg, Potassium: 128 mg, Carbohydrates: 59 g, Fiber: 3 g, Sugar: 3 g, Protein: 20 g

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



Healthy Living: Skinny Buffalo Chicken Soup


Skinny Buffalo Chicken SoupAs winter fades into spring, it reminds me that bathing suit season is right around the corner. “Hooray,” said no one, ever.

All joking aside, it also reminds me that I should be thinking about bathing suit season all year long, but my overall health is more important than how I’ll look in a bathing suit.

This soup combines the flavors of my favorite food in a healthy form. To eliminate even more calories and fat, use boneless, skinless chicken breasts in place of the rotisserie chicken, and poach or roast then shred before use.

Skinny Buffalo Chicken Soup

Ingredients:
2 lb rotisserie chicken, cooked and shredded
3 Tbs dry ranch dressing mix
1 large head cauliflower, chopped
4 cups chicken stock
2 cups chicken broth
1 cup water
1 lb carrots, sliced
6 stalks celery, sliced
1 medium onion, diced
1 Tbs butter
1 cup Frank’s RedHot® Sauce
chopped green onions and bleu cheese crumbles, for garnish

Directions:
Boil cauliflower in stockpot with water, ranch seasoning, chicken broth and chicken stock until very tender, approximately 10 minutes.

While cauliflower is cooking, sauté carrots, celery and onions with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.

Using an immersion blender, blend the cauliflower into a puree in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.

Add the celery, carrots and onions to the stockpot and stir.

Stir in chicken and let cook on low heat for 20 to 30 minutes

Serve hot with green onions and bleu cheese as garnish (optional).

Nutritional Information: Calories Per Serving: 436, Calories from Fat: 188, Fat: 21 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 140 mg, Sodium: 2257 mg, Potassium: 772 mg, Carbohydrates: 19 g, Fiber: 6 g, Sugar: 9 g, Protein: 38 g

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



Product Talk: Swanson Chicken Stock


Spanish RiceOf course, you can make soup with chicken stock, but it’s also really good in rice!

I’d always searched for a Spanish rice recipe that was like the kind you get when you eat in a Mexican restaurant, but hadn’t had any luck, until now.

The chicken stock adds a rich flavor to this rice but so does toasting the rice before adding the stock. You start this rice almost like you would a risotto, but the cooking method is different. It still produces a flavorful, rich finished product with a nutty taste and full flavor.

The chicken stock permeates the rice and gives it a great taste.

Spanish Rice

Ingredients:
3 Tbs butter
1 lb long-grain rice
1/3 cup onions, finely chopped
32 oz Swanson Chicken Stock
1/2 cup picante sauce

Directions:
Melt butter in a large saucepan over medium heat. Add raw rice and stir to coat. Cook, stirring constantly, until rice begins to toast. Add onions. Stir frequently until onions become translucent. Add chicken stock and picante sauce. Cover pan and bring to a boil. Turn off heat and leave pan on the burner for 18 minutes. Do not open the lid.

Remove from burner, fluff rice and let rest. Serve immediately.

Nutritional Information: Calories Per Serving: 260, Calories from Fat: 43, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 11 mg, Sodium: 344 mg, Potassium: 73 mg, Carbohydrates: 47 g, Fiber: 1 g, Sugar: 1 g, Protein: 6 g

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



Dine In: Quick Cheesy Garlic Crescent Rolls


Quick Cheesy Garlic Crescent RollsI think I’ve mentioned before that my boyfriend loves all things meat and potatoes. The problem, sometimes, is finding things to go with meat and potatoes, or as my sons say, “sides.”

“What sides are we having with the steak tonight, Mom?” is an example of a frequently asked question at my house. Even if dinner is a slow cooker or one-dish meal, they want to know what “sides” will be served to complement the main dish.

Their favorite side dish usually comes in the form of bread or rolls. They love garlic bread, cornbread, homemade beer bread, rolls with butter and really any kind of bread you could name.

I knew we’d end up making this recipe when I saw it was a combination of bread…and CHEESE. Now, it had all their favorite ingredients.

Plus, it’s quick and easy to make. They can pretty much do it themselves. It’s a delicious side dish (just don’t forget the vegetables) for a stay-at-home-meal on a Friday night.

Quick Cheesy Garlic Crescent Rolls
Makes 8

Ingredients:
1 pkg Pillsbury Crescent Rolls
4 units string cheese, cut in half
4 Tbs garlic, minced
4 Tbs butter, melted

Directions:
Preheat oven according to crescent roll package directions.

Unroll each crescent roll. Spread with about 1/2 tablespoon of minced garlic. Place a string cheese half on the long end, roll up and place in pan. Try to cover as much of the cheese as possible. Repeat with remaining cheese, garlic and rolls. Melt butter; pour over rolls in pan. Bake until golden-brown. Serve immediately.

Nutritional Information: Calories Per Serving: 197, Calories from Fat: 133, Fat: 15 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 23 mg, Sodium: 372 mg, Potassium: 19 mg, Carbohydrates: 13 g, Sugar: 3 g, Protein: 4 g

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

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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

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