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Dine In: Hot Chocolate Shots


Hot Chocolate Shots‘Twas the night before Valentine’s Day…and all through the house, I was prepping for a romantic Saturday night meal.

It doesn’t matter if you have a special someone or not, Valentine’s Day is all about the people you love. All of them.

This year, I’ll be spending Valentine’s Day with my sweetie and my first loves – my two boys. We’ll have a special meal, and it will celebrate our love for each other. It will also be kid-friendly.

I did a trial run on these hot chocolate shots (no alcohol involved!) around Christmastime, and they were so popular that I decided to bring them back for Valentine’s Day.

The only problem with them is that you want several! I’m going to dip the chocolate rims of the glasses into red sprinkles before serving to add a Valentine’s flair.

Hot Chocolate Shots

Ingredients:
2 Tbs butter
1/4 cup brown sugar
1 cup chocolate ice cream
1 square unsweetened baking chocolate
2 1/2 cups water
1/2 tsp orange extract
1/4 cup semisweet chocolate chips
whipped cream, orange zest and grated chocolate, for garnish

Directions:
In a saucepan, melt together the butter, sugar, ice cream and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream, a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.

To chocolate-coat the edges of your shot glasses, microwave 1/4 cup semisweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.

Nutritional Information: Calories Per Serving: 194, Calories from Fat: 120, Fat: 13 g (8 g Saturated Fat), Cholesterol: 31 mg, Sodium: 78 mg, Potassium: 146 mg, Carbohydrates: 20 g, Fiber: 1.4 g, Sugar: 17 g, Protein: 2 g

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



Family Matters – Leash Training Your Pets


Leash Training Your DogI took my dog, Astro, to the park last weekend. I’ve never walked Astro on a leash before, but for whatever reason (the beautiful weather must have given me a touch of spring fever), I decided that day would be a good day to try. At the park. With 9 million other dogs. Astro is about 95 pounds of pure muscle, and he’s about two years old. What I’m saying is, he’s big and he’s enthusiastic. Do you see where this is going? Walking Astro on a leash in a crowded park was not the best idea. Since then, I’ve gotten him a no-pull harness (which is gentler on his neck), and I’ve read up on teaching him how to walk on a leash. Here are some tips I’ve read from an article on BuzzFeed about getting started. I plan to try again this weekend.

  • Until your dog learns to walk without pulling, consider all walks as training sessions. Keep training sessions frequent, short and fun for your dog.
  • Since loose-leash training sessions will be too short and slow to provide adequate exercise, find other ways to exercise your dog until he’s mastered loose-leash walking. In fact, you’ll succeed more quickly if you find a way to tire your dog out before taking him on a training walk. Dogs pull, in part, because they’re full of excess energy. So, unless you can expend that energy, your dog will find it hard to control himself. Before you train, play fetch in a hallway or your backyard, play a vigorous game of tug or drive your dog to the park so that he can play with his buddies.
  • Teaching a dog to walk without pulling requires plenty of rewards. Use highly desirable treats that your dog doesn’t get at other times. Soft treats are best so your dog can eat them quickly and continue training. Most dogs love wieners, cheese, cooked chicken or ham, small jerky treats or freeze-dried liver. Chop all treats into small, peanut-sized cubes.
  • Walk at a quick pace. If your dog trots or runs, he’ll have fewer opportunities to catch a whiff of something enticing, and he’ll be less inclined to stop and eliminate every few steps. Additionally, you are far more interesting to your dog when you move quickly.
  • If you expect your dog to control himself while walking on a leash, you must also expect him to control himself before you go for a walk. If he gets wildly excited as you prepare for a walk, you need to focus on that first. Walk to the door and pick up the leash. If your dog races around, barks, whines, spins or jumps up, just stand completely still. Do and say absolutely nothing until your dog calms down a bit. As soon as he has all four paws on the floor, slowly reach toward him to clip on the leash. If he starts to bounce around or jump up on you, quickly bring your hands (and the leash) back toward your body. Wait until your dog has all four paws on the floor again. Then, slowly reach toward him again to attach his leash. Repeat this sequence until your dog can stand in front of you without jumping up or running around while you clip on his leash. This may seem like a tedious exercise at first, but if you’re consistent, your hard work will pay off. Eventually, your dog will learn to stand still while you attach his leash.


Company News: Jason Cooper receives National Grocers Association award


Jason Cooper receives National Grocers Association awardTYLER, Texas, Feb. 10, 2015 – Jason Cooper, director of compliance and government relations for Brookshire Grocery Company, received the Clarence G. Adamy Great American Award February 8th at the National Grocers Association’s annual convention in Las Vegas.

Named in honor of a past president of the National Association of Food Chains, the award is presented annually to an individual or company whose leadership in the food industry best exemplifies active and effective participation in government relations as a citizen and industry representative. Since its inception in 1982, the award has been presented to only 24 individuals including namesake Clarence Adamy and President George H.W. Bush.

“Jason works diligently each day with our local, state and federal government agencies to ensure our company is compliant with current regulations and also serves as our voice for proposed legislation that could impact the grocery industry,” said Rick Rayford, BGC president and CEO. “We are very proud of his efforts and congratulate him on receiving this prestigious award.”

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Company News: Michelle Elliott named Woman of Influence in the Food Industry


Michelle Elliott named Woman of Influence in the Food IndustryTYLER, Texas, Feb. 10, 2015 – Michelle Elliott, a category manager for Tyler, Texas-based Brookshire Grocery Company, has been named a Woman of Influence in the Food Industry by the Griffin Report of Food Marketing. The annual report recognizes women who make substantial contributions to the food industry through their professionalism and dedication, and for being role models to other women in the industry.

Elliott joined BGC in 1989 as a cashier in Gladewater and worked her way up to assistant store manager at stores in Kilgore, Longview and Tyler. She transferred to the corporate office in 1998 as a buying/pricing administrative assistant and became one of the company’s first category managers when it transitioned to this business model in 2007.

In 2009, Elliott was named a Top Woman in Grocery by Progressive Grocer, and the following year was honored as the Professional Woman of the Year in the Grocery Industry by the National Association of Professional Women. In 2013, she completed the Food Industry Executive Program at the University of Southern California.

“Michelle has had a very successful career at BGC, and I am proud her efforts have been recognized by an industry publication,” said Rick Rayford, president and CEO. “We congratulate Michelle on this much-deserved honor and look forward to what she will accomplish in the future.”

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Posted in: Company News


Shop the Sale: Spicy Peppered Snow Crab Legs


Spicy Peppered Snow Crab LegsOne of the most special meals – in my humble opinion – would be crab legs. There’s just something so fun about cracking into the hard shell to extract the yummy crab meat inside.

In addition, I don’t buy them often so they’re a special treat. Special equals fun in my book!

Conveniently, snow crab clusters are on sale this week at Brookshire’s. A snow crab cluster is simply the legs still attached at the joint. There’s nothing intimidating about them. You crack them apart, or leave them attached and cook them easily and quickly.

This dish is sticky and slightly sweet, and it’s meant to be eaten with your hands. Toasting the pepper makes a huge difference in the depth of flavor, so don’t skip this step!

Serve with a crisp sauvignon blanc.

Spicy Peppered Snow Crab Legs

Ingredients:
3 lb snow crab legs
freshly ground pepper
2 Tbs vegetable oil
1/2 cup unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices ginger, peeled
8 scallions, cut into 2-inch pieces
4 red jalapeño peppers, seeded and finely chopped
2 tsp sugar
2 Tbs oyster sauce
2 Tbs soy sauce
white rice, for serving

Directions:
Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from heat.

Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapeños. Sprinkle with the sugar and cook, stirring often, until the mixture is fragrant (about 1 minute).

Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through (about 5 minutes). Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.

Nutritional Information: Calories Per Serving: 1276, Calories from Fat: 636, Fat: 71 g (33 g Saturated Fat), Cholesterol: 483 mg, Sodium: 7007 mg, Potassium: 2064 mg, Carbohydrates: 19 g, Fiber: 2 g, Sugar: 5 g, Protein: 136 g

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



Healthy Living: Sesame Ginger Quinoa Salad


Sesame Ginger Quinoa SaladMardi Gras is just around the corner, and this festive – and healthy – salad is the perfect way to celebrate. It brings in all the colors of the festivities – purples, golds and greens, and it is a healthy oasis in the sea of excess.

This hearty salad can easily be a main dish as it includes cooked quinoa for protein and fiber, while being vegan and gluten-free. At only 331 calories, each bowl offers 13 grams of protein and seven grams of fiber.

Plus, did I mention it’s pretty?

I’m a huge carnivore, so I try to get protein from alternate sources as often as I can. The quinoa is filling and adds protein, and the edamame adds protein as well. Sure, you can serve this as a side dish to a meat main course, but why would you want to?

Sesame Ginger Quinoa Salad

Ingredients:
1 cup quinoa, rinsed
2 cups water
1/4 tsp salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup red cabbage, chopped
2 Tbs sesame oil
2 Tbs rice vinegar
3 tsp fresh ginger, finely minced
1 Tbs sesame seeds

Directions:
Place the quinoa, water and salt in a covered pot. Heat on high until it boils then lower the heat to low. Cook for about 15 minutes, or until the quinoa is soft and the water is absorbed.

Pour the quinoa into a medium-sized bowl. Mix in the frozen edamame, carrots, peppers and cabbage.

In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger and sesame seeds.

Pour the dressing over the quinoa and veggies; mix thoroughly.

Nutritional Information: Calories Per Serving: 331, Calories from Fat: 122, Fat: 13.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 195 mg, Potassium: 769 mg, Carbohydrates: 40 g, Fiber: 7.2 g, Sugar: 4.5 g, Protein: 12.8 g

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



Product Talk: Sister Schubert’s Parker House Style Rolls


Sister Schubert’s Parker House Style RollsParker House Rolls are admittedly one of those things I usually only think about during the holidays. However, today I knew I had a package in the freezer that were left over from Thanksgiving, so I decided to pull them out to serve with the beef stew had slow cooking.

They were as delicious today as they would have been in November.

A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft and slightly sweet with a crispy shell. They were invented at the Parker House Hotel in Boston during the 1870s.

The Sister Schubert Company has prepared Parker House Rolls in a quick-baking, frozen method to make life easier on us.

Sister Schubert’s Parker House Style Rolls have zero trans fats, no preservatives and no artificial flavors. In other words, they taste homemade. You simply take them out of the plastic packaging and leave them in their foil pan. Just bake for a few minutes until heated through. You get the homemade taste without the homemade work!

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Posted in: Product Talk


Dine In: Steak Rolls


Steak RollsDinner last night was transcendent.

Even before I tasted it, I told my boyfriend, the chef de cuisine for the evening, that I was going to blog about it.

After I tasted it, I wanted to lick the cast iron skillet.

This dish sounded weird to me. I mean, pickles and beef? In theory, it shouldn’t sound odd. I eat pickles on my hamburgers all the time, but I was still curious about how it was going to turn out.

Turns out, it’s amazing with an incredible umami (you know, those elusive flavors which combine to create sheer heaven in a dish). The acid from the pickles works with the sugar in the sauce, and the thickening flour and savory beef bring it all together.

Even my younger son who is an extremely picky eater cleaned his plate.

This was a special-occasion meal for my boyfriend when he was growing up. His face glowed with fond memories when he told me about it. Trust me, it made our evening special, too.

Steak Rolls
Serves 6

Ingredients:
3 lb round steak, pounded to tenderize and cut into (12) 2-inch wide strips about 8 inches long each
12 slices bacon
12 Vlasic Kosher Dill Stackers
4 Tbs Lawry’s Seasoned Salt
6 Tbs all purpose flour
1/2 cup vegetable oil, for frying
2 cups ketchup
3/4 cup, approximately, Worcestershire sauce
toothpicks

Directions:
Place steak strips on a flat surface; sprinkle liberally with seasoned salt. Place a strip of bacon on top of each steak strip and top that with a pickle, trimmed to fit if necessary. Carefully roll into a bundle, securing with a toothpick. Gently dredge steak rolls in flour. Heat vegetable oil in a cast iron skillet until oil sizzles when a drop of water is added. Place steak rolls in the skillet and fry until lightly browned. Turn over and fry the other side until lightly browned. Drain fat from the cast iron skillet or remove steak rolls to another baking dish.

Preheat oven to 350° F.

Mix ketchup and Worcestershire sauce until mixture is almost brown. Pour over steak rolls. Bake in the oven for 45 minutes. Turn heat off. Let stand in the oven for 10 more minutes. Serve immediately. This dish is great with a side of rice to help soak up the extra sauce.

Nutritional Information: Calories Per Serving: 940, Calories from Fat: 469, Fat: 52 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 224 mg, Sodium: 2412 mg, Potassium: 1424 mg, Carbohydrates: 34 g, Sugar: 24 g, Protein: 81 g

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



Earth Mama Angel Baby


Earth Mama Angel Baby

When I was pregnant with my boys and in the months after giving birth, I was so conscientious about what I put in – and on – my body.

Many mamas are, so Melinda Olson began formulating organic herbal remedies for friends in her Oregon kitchen, an endeavor which led to Earth Mama Angel Baby products.

Earth Mama Angel Baby products are safe, hospital-recommended, certified-organic and Non-GMO Project Verified. These natural, herbal personal care products, gentle castile soaps and teas are specifically formulated to support the entire journey of childbirth, from pregnancy through postpartum recovery, breast-feeding and baby care.

Melinda Olson is an expert in the benefits of plant medicine, and continually balances her trust and care of traditional herb wisdom with evidence-based research. She formulated her herbal pregnancy, postpartum, breast-feeding and baby care products to be safe and effective without worrisome ingredients. Of course, they are also baby-safe with no synthetic fragrances or preservatives.

Products include Angel Baby Lotion, Angel Baby Bottom Balm, Angel Baby Shampoo & Body Wash, New Mama Bottom Spray, Natural Nipple Butter and Organic Milkmaid Tea.

All are available at Brookshire’s.



Walking


Walking

My 12-year-old son had to write his autobiography recently.

He refused any help on the essay, even to verify important facts such as how much he weighed at birth and when he started walking.

He wrote that he started walking at 10 months, which isn’t even remotely true. He was 13 months when he finally tentatively struck out across the kitchen, only to make it two wobbly steps before my shrieks of delight scared him so much that he plopped right down on the floor and began to howl.

While walking at 10 months is on the early side of normal and 13 months is on solidly average, anything in that range is right on target. My mom claims I walked at 9 months, skipping crawling all-together. My pediatrician also told me, at the time, that he doesn’t really worry until a child isn’t walking at 18 months.

So, watch your little one. Don’t panic and enjoy the time before you have to batten down every door and cabinet in your house.



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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.

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