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Product Talk: Campbell’s French Onion Soup Beef Bourguignon

Campbell’s French Onion Soup Beef Bourguignon I spent quite a bit of time in France, visiting the nearby country during the years I lived in Germany.

Suffice it to say that I ate quite a bit of one of the country’s signature dishes, Beef Bourguignon or Beef Burgundy. It was one of my favorites. Not only does the rich flavor develop after hours of cooking, but the smell is so comforting and always reminds me of fall in France.

A few years after I returned, I went to a friend’s house for dinner, and she had made Beef Bourguignon. While I was helping her prepare a side salad, I noticed empty cans of Campbell’s French Onion Soup in her trash can.

Surely, she hadn’t used canned soup (gasp!) in the beef bourguignon.

She had.

It was delicious, just as good as anything you’d eat in France.

I have to say that I use it myself now.

Campbell’s French Onion Soup has a rich flavor that any French chef would approve of.

Campbell’s French Onion Soup Beef Bourguignon

2 lbs beef stew meat
1 large onion, sliced
4 cloves garlic, minced
1 lb mushrooms, sliced
1/2 lb bacon, diced
2 cans Campbell’s French Onion Soup
1 bottle burgundy (or dry red) wine (if you really don’t want to use wine – the alcohol does burn off – substitute 1 can beef consommé and 1 can tomato paste)
salt and freshly ground black pepper, to taste

Season the meat with salt and pepper. Set aside. In a heavy skillet, sauté bacon until crisp. Remove the bacon from the pan with a slotted spoon and set aside. In the bacon grease, sauté onions until translucent. Add garlic and mushrooms; stir for 1 minute. Add in the beef, and sear on all sides. Remove from heat. Transfer the meat mixture to an oven-safe baking dish with a lid. Stir in soups and burgundy. Braise at 375° F for 2 hours.

Serve over rice or egg noodles.

Serves 6

Nutritional Information: Calories Per Serving: 710, Calories from Fat: 239, Fat: 27 g (9 g Saturated Fat), Cholesterol: 177 mg, Sodium: 1819 mg, Carbohydrates: 22 g, Fiber: 2 g, Sugar: 8 g, Protein: 63 g.

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Dine In: Slow Cooker Cranberry Apple Cider

Slow Cooker Cranberry Apple CiderFall is the time for porch parties, fires in the chiminea and cooking out under the stars!

I’ve prided myself on learning how to build a fire in my chiminea near the back porch without having to use lighter fluid to get it started because lighter fluid is yuck. I really don’t want it stored in my garage, and I really don’t want to smell the fumes, however short-lived, in my fire.

I feel kind of like the Girl Scout I never was. Do Girl Scouts learn to build fires? I don’t know, but it’s probably a skill everyone should have. You never know when you’re going to be stranded and need to stay warm. Forget this is the South. Pretend you are camping. Or without electricity for days at a time (that happens in hurricane season). Or just learn to build a fire so you can enjoy the ambiance on your back porch on a Friday night after a long week.

I use pinion wood. It smells SO GOOD. Why does no one make a pinion wood candle, I wonder? Probably because you can get the scent from the aforementioned fire in the fire pit on your back porch. The wood needs to be super dry. I stack it on its end, forming a “tent” with the logs. Inside the tent, I pile my kindling and my super-secret fire starter. OK, so my super-secret fire starter is a cardboard toilet paper tube stuffed tightly with lint from the dryer. Yes, really. It is an amazing fire starter. Thank you, Pinterest.

Then, I light it. Voila! It creates a beautiful fire for a cozy porch party.

While relaxing on the porch, you need something to sip.

This is a great fall beverage you can prepare ahead of time, so it’s ready to sip when you’re ready to sit.

Slow Cooker Cranberry Apple Cider

1 liter pure unsweetened apple juice
2 cups pure unsweetened orange juice
1 liter unsweetened cranberry juice
1/2 cup sugar, stevia, honey or other sweetener (to taste)
3 whole cinnamon sticks
1/8 tsp ground cloves

Pour all juices into the crockery of the slow cooker. Stir in sweetener, cinnamon sticks and cloves.

Cook on low for 3 to 4 hours.

Serve with skewers of oranges and cranberries.

Serves 8

Nutritional Information: Calories Per Serving: 166, Calories from Fat: 2, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrates: 40 g, Fiber: 2 g, Sugar: 34 g, Protein: 1 g.

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

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Family Matters: Family Time Casserole

Family Time CasseroleSchool is underway, and the hustle and bustle of everyday living is crazy again, especially with two seniors this year! Let me tell you how nice it is to get home from working all day to find supper on the table and ready to eat. Below is a recipe that one of my daughters prepared after school: it was delicious. It did not take hours to prepare, and in our house, that is our kind of meal!

As days get busier and our kids get older, we still need to focus on family time each day – sitting down for supper is so important. Remember to take time to talk with your kids, hug them tight, and sit and eat together…it makes a difference. Remind them how important they are and how much you appreciate them helping at home. Count your blessings daily, and give thanks for time with your family!

Family Time Casserole

3 bags Brookshire’s Boil-in-Bag Brown Rice
1 large can Brookshire’s Cream of Chicken Soup
3 large cans Brookshire’s Chunk White Chicken
1 cup milk
1 cup fresh broccoli, chopped
1 (8 oz) pkg Brookshire’s Shredded Colby Jack Cheese
1 box Brookshire’s Garlic Toast
Morton Nature’s Seasons Seasoning Blend

Boil the bagged brown rice per instructions on the box. Put prepared rice in large bowl. Add cream of chicken soup and milk; mix together. Add in canned chicken and chopped broccoli. Mix really well so the chicken pieces break apart. Preheat oven to 350° F. Place mixture in large rectangle dish, and cook in the oven for 30 minutes (until bubbling around edges). Pull pan from oven. Add the shredded cheese over the top; return to oven to melt and crisp the cheese. Cook garlic bread in oven as directed on box. You can add a green salad for a little something extra.

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Mi Blog Hispano: El Pan Dulce

El Pan DulceMe encanta el pan dulce.  Mis mejores recuerdos comiendo esta delicia son en la ciudad de México en casa de mi Tía Febita.  De chica viajábamos a México frecuentemente a visitar a la familia.  Ella siempre tenía pan dulce con leche, café, o chocolate.  Recuerdo que nos sentábamos en la mesa y mi tía nos ponía a repetir lo que ella decía, “Mordida de pan, trago de leche”, y lo decía alzando el pan con una mano y la bebida con la otra.  Sonreía al enseñarnos como decirlo como si fuera alguna tabla de multiplicación que teníamos que aprender.  Nos daba tanta risa cuando alguien equivocadamente decía, “trago de pan, mordida de leche.”

El pan dulce forma parte de nuestra gran cultura y nuestras ricas tradiciones.  Hoy día, mi familia y yo seguimos comiendo pan dulce.  Nos encantan las conchas, los besos, las orejas, las empanadas, los cuernitos, los churros, todos son deliciosos.  Y nunca falta esta delicia en nuestras reuniones familiares para comer como antojito con café o chocolate.

Me puse a leer sobre la historia del pan dulce para saber el origen.  ¿Sabían que los españoles introdujeron el trigo a México en el tiempo de la conquista?  México lo empezó a sembrar y aprendieron como hacer el pan.  En poco tiempo el pan se volvió un alimento muy común en todas las mesas.  Los panaderos de México fueron unos de los más creativos al hacer las variedades de panes dulces y nombrarlos.  Hoy, el pan dulce Mexicano es producido en grandes cantidades en México y también en Estados Unidos.

Que orgullo tener esta delicia del pan dulce en nuestra cultura, y que tenga tanta historia.  Me encantan las variedades de colores, estilos, y sabores que los panaderos le dan.  Vamos a compartirlo con nuestros amigos que no conocen mucho de nuestra cultura e introducirlos a este agradable y deleitoso postre mexicano.

Shop the Sale: Super Easy Slow Cooker Chicken

Super Easy Slow Cooker ChickenWhenever I’m asked to list my hobbies, I always wonder if “reading cookbooks” is included as a hobby. Since it is a favorite pastime of mine, I always write it down.

I would keep a stack of cookbooks on my bedside table and pour over the recipes nightly, marking pages with scraps of sticky notes to save the ones I wanted to make.

I still read cookbooks. I have shelves full of them in the built-in bookcase in my living room and another several lined up on the baker’s rack in my kitchen. If I’m being honest, I don’t spend as much time with the paper version of cookbooks as I used to.

It’s sad, really, because there’s nothing I love more than opening my Southern Living cookbook and having to unstick the pages where you’d find their banana bread recipe because I’ve splattered on it so many times, or knowing exactly where the strawberry jam recipe is in Better Homes and Gardens because the edges of the pages are stained pink.

These days, I find a lot of recipes online, which is also fun, and I discovered last week that it’s literally impossible to scroll by a recipe that calls itself “Stupid Easy.”

I did change the name because in my house growing up, “stupid” was akin to a curse word, and I’ve kept that going in my own household.

So, this “Super Easy Slow Cooker Chicken” recipe isn’t just super easy, it’s super economical as well, as boneless chicken breasts are on sale at Brookshire’s this week. No matter where you find your recipes, you can always count on Brookshire’s ingredients to make them an instant family favorite.

Super Easy Slow Cooker Chicken

4 boneless, skinless chicken breasts, cubed
2 (14 oz) cans Italian diced tomatoes
1 packet Lipton Savory Herb & Garlic Soup Mix
1 tsp crushed red pepper
16 oz farfalle pasta
1/2 cup parmesan cheese, shredded

Mix tomatoes, Lipton soup mix and red pepper in the crockery of the slow cooker. Mix in chicken cubes. Cook on low for 6 to 8 hours.

Cook pasta according to package directions. Drain. Mix into chicken in the slow cooker. Serve immediately topped with parmesan cheese.

Serves 4

Nutritional Information: Calories Per Serving: 670, Calories from Fat: 158, Fat: 18 g (7 g Saturated Fat), Cholesterol: 204 mg, Sodium: 400 mg, Carbohydrates: 71 g, Fiber: 3 g, Sugar: 5 g, Protein: 57 g.

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

Healthy Living: Flu Season

Flu SeasonThe dreaded flu season is upon us. I don’t know about you, but I don’t want to get sick.

The last time I got the flu, which was luckily about 7 years ago, I was unlucky enough to have it at the same time as both of my children. There is nothing worse than taking care of sick kids when you’re sick yourself.

Each year, over 200,000 Americans get sick with the flu, according to the Centers for Disease Control, but this season, I plan to stay healthy.

I got my flu shot, as did my sons. Shots are available at Brookshire’s Pharmacy locations and only take a minute. Plus, it didn’t hurt at all.

I am vigilant about washing my hands. Proper washing techniques are proven to help stop the spread of the flu virus. Use warm water and soap, and be sure to get each crevice between your fingers and everything, especially if you’ve been in a public place.

Speaking of public places, avoid going anywhere if you’re sick or suspect you’re coming down with something. Never go to work when you’re sick. Your co-workers will thank you for it.

Wipe down surfaces with a bleach wipe or other disinfectant wipe proven to kill germs on a regular basis, especially after you’ve been sick. Be vigilant about shared surfaces like office telephones or doorknobs.

Include a good amount of vitamin C in your diet to help you ward off illnesses.

Finally, see your doctor immediately if you suspect the flu. He can prescribe Tamiflu® or a similar drug to help lessen the effects of the disease.

Product Talk: JELL-O No-Bake Pumpkin-Style Pie Dessert

JELL-O No-Bake Pumpkin-Style Pie DessertIt’s the time of year for all things pumpkin spice, so when I walked by an end cap in Brookshire’s this weekend, I was immediately drawn to the boxes of JELL-O brand desserts.

This easy way to bring fall flavor into your home is delicious as well as simple.

You just add sugar, butter and milk to the provided mix for filling and crust, and then pop it into your refrigerator to set!

If you’re like me and never quite mastered your grandma’s pie crust, this is a simple way to get started.

I love the consistency of the filling in this dessert. It’s so smooth, rich and creamy, and you can taste notes of cinnamon and ginger, just like Grandma used to make but a whole lot easier!

You can make one dessert in a pie plate or use ramekins for individual servings. It’s a quick and easy dessert in one box, minus the whipped cream, of course.

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Dine In: Baked Parmesan-Garlic Salmon

Baked Parmesan-Garlic SalmonI love finding new ways to eat salmon. I mean, it’s hard to beat my favorite salmon recipe, which is grilling it with dill, salt, pepper and a sprinkle of lemon juice. However, this method might be a tie for favorite.

It reminds me of being at the beach, and we all know that anything beach-related is good, even though we just celebrated the first day of fall.

The butter in this recipe keeps the fish moist, and the garlic and parmesan add a rich flavor. As always, you do NOT want to overcook the fish, so stay on the lower side of the cooking times. You can always put it back in the oven if you need to.

Date night will be a breeze with this simple recipe. Some roasted asparagus and a salad would be a great accompaniment.

Baked Parmesan-Garlic Salmon

1 1/2 lbs salmon
3 Tbs butter
1 Tbs lemon juice
3 cloves garlic, minced
2 Tbs parmesan cheese, grated
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbs fresh parsley, chopped

Preheat oven to 375° F. While the oven is heating, cut a piece of aluminum foil long enough to wrap around the salmon and form a packet.

Melt the butter. Add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin-side down on the foil, and brush liberally with butter mixture. Top with fresh parsley. Fold the foil around salmon, sealing well.

Bake for 13 to 15 minutes. Vent the top of the foil, and broil for 2 to 3 minutes. Remove from the oven. Plate the salmon, and sprinkle with additional fresh parsley or parmesan, if desired. Serve immediately.

Nutritional Information: Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 98 mg, Sodium: 429 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 33 g.

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Family Matters: Football & French Dip Sandwiches

Football & French Dip SandwichesThe weather feels like it’s finally turning a little cooler, and just in time for football season. We no longer have a football player in the house, but with a college game or a professional game on almost every night of the week, my family will be tuned into football on the big screen for the next several months.

Nothing is more perfect than football season and snacking season. So, I try to bring some of that tailgating into the kitchen with chili, tortilla soup, meatballs or BBQ sliders. This year, I kicked off the season right with Slow Cooker French Dip Sandwiches. You can put this in the slow cooker early on a Sunday morning before church, and then return home to a yummy Noon kickoff!

This recipe scored big points with my family, and it was easy to eat while watching the game and having a little football family time.

Slow Cooker French Dip Sandwiches

Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 6 to 8

2 to 3 lbs chuck roast
24 oz Brookshire’s Beef Flavored Broth
1 (10.5 oz) can French onion soup
6 to 8 sandwich-length French bread loaves or rolls, sliced open
1/2 lb provolone, Swiss or mozzarella cheese, sliced

Cut roast into big chunks. Place meat, broth and onion soup in slow cooker. Cook on low for 8 hours.

Once cooked, shred meat. Set oven to 400° F. Spoon meat into rolls; top with cheese. Melt cheese in hot oven for a few minutes. Serve with beef juice.

Nutritional Information: Calories Per Serving: 1341, Fat: 23 g (8 g Saturated Fat), Cholesterol: 130 mg, Sodium: 2963 mg, Carbohydrates: 197 g, Fiber: 9 g, Protein: 88 g.

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Shop the Sale: Chile-Rubbed Roast with Chipotle Gravy

Chile-Rubbed Roast with Chipotle GravyYou know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.

This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.

For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.

Chile-Rubbed Roast with Chipotle Gravy

3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving

Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.

In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.

Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.

Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.

Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.

Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.

Serves 6

Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 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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