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Product Talk: Brown Cow


Brown CowI don’t know why I like the Brown Cow company packaging but I do. It makes me smile every time I go into Brookshire’s.

I think maybe it’s because my mom used to have this ceramic creamer in the shape of a brown cow. She’d sometimes fill it with milk and let us serve ourselves from it on weekend mornings. We’d fight over who got to use the cow first, of course, and we’d fight over who the cow got to “sit” next to at the kitchen table.

So, the Brown Cow makes me happy.

Brown Cow also makes yogurt lovers happy.

According to the Brown Cow website, “Back in 1973, two self-proclaimed hippies in Ithaca, New York, embraced the idea of “homesteading” and bought a Jersey cow to provide milk for their family. Like all Jerseys, this brown cow, named Lily, made extra-rich and creamy milk. From that milk, her family began making small batches of extra-rich and creamy yogurt, which they shared and sold. And so, Brown Cow Yogurt was born.”

The website also states that “by 1983, Brown Cow had grown a lot and was making its yogurt in both Ithaca, NY and Petaluma, Calif. In 1989, the Ford family bought the company and moved all of its operations to Antioch, California. By 2003, the Fords sold the company that year to the New Hampshire-based yogurt maker Stonyfield Farm. Like Brown Cow, Stonyfield had a long history of environmental stewardship, promoting family farms and making wholesome, delicious yogurts.”

Brown Cow Yogurt is non-GMO, gluten-free, kosher and made with live-active cultures.

Try them all today – my favorite is the pomegranate berry!



Dine In: Ice Cream Cupcakes


Ice Cream Cupcakes	Every night after dinner without fail, my boys ask, “Mom, can I have a dessert?”

If they ate a decent amount of nutritious food, the answer is always “yes.”

They favor ice cream, and I usually have assorted ice cream snacks in the freezer for desserts. They love ice cream sandwiches, frozen ice cream candy bars, ice cream cups, you name it. If it’s frozen and tasty, they love it.

So, when I saw this recipe in a magazine, I knew we’d be trying it. The original recipe called for a layer of ice cream on the bottom, but I thought it made more sense to put a “solid” layer on the bottom, and it worked out well that way. Easier to hold and eat!

Ice Cream Cupcakes
Serves 6

Ingredients:
2 cups ice cream, any flavor
3/4 cup pretzels, crushed
3/4 cup Oreo cookies, crushed
1 bottle Magic Shell ice cream topping
6 cupcake liners

Directions:
Mix pretzels with 1/4 cup Magic Shell; spoon into the bottom of 6 paper cupcake liners.

Freeze for 30 minutes.

Let ice cream soften. Spoon a generous scoop full on top of pretzel mixture. Freeze for 30 minutes.

Mix crushed Oreos with Magic Shell. Spoon over ice cream. Freeze until firm.

Serve and enjoy.

Nutritional Information: Calories Per Serving: 250, Calories from Fat: 96, Fat: 11 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 24 mg, Sodium: 371 mg, Potassium: 149 mg, Carbohydrates: 36 g, Fiber: 1 g, Sugar: 17 g, Protein: 4 g

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

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Posted in: Cooking, Dine In


Family Matters: PupSicle


PupSicleMy dog Astro is a digger of epic proportions.

I wouldn’t trade his big, goofy face and soulful eyes for all the tea in China, but seriously, he has to stop digging. I’ve tried almost everything. Everything that won’t hurt him, that is.

Yet, he digs. I’m pretty sure I could have a pool installed in my backyard before too long, given all his digging lately.

We made sure he can’t dig against the foundation of the house and the sprinkler system was a goner years ago, so I don’t worry about that, but sheesh! Why can’t he dig (if he HAS to dig) in the defunct garden area? What’s so hard about that?

Point being, I’ve read that dogs dig because they are bored. I have to give them that. I don’t have a doggie trampoline or swing set in the backyard for Astro. Sleeping and rearranging my wood pile all day has got to get monotonous.

So, I saw something on Pinterest I had to try.

It’s perfect for doggie distraction and for cooling them down on a hot summer day.

I think it occupied Astro for an hour, which is a near record.

Basically, you fill a large bowl with doggie snacks, toys and treats. Fill it with water and then freeze it. I filled mine with half chicken broth, half water.

When it was frozen and I let it loose in the backyard, Astro went crazy. He licked at that giant PupSicle until he had unearthed the toys and treats, staying hydrated and cool in the process.

Cost: Free with whatever you have on hand.

Payoff: Priceless. 17,000 fewer holes in your backyard.



Shop the Sale: Grilled Marinated Rump Roast


Grilled Marinated Rump RoastThis is the time of year I want to grill meat, not slow-roast it in the oven.

However, for rump roast, you want to not only marinate it but also cook low and slow to thoroughly tenderize the meat. With this recipe, you can have the best of both worlds.

The beer helps break down the connective tissue in the meat, making it more tender (don’t worry, any alcohol burns off in the cooking process).

This is the perfect recipe for a lazy summer afternoon on the back porch. Grab a tall glass of tea, relax in a hammock or lounge chair, and enjoy the smell of roasting meat wafting from the grill.

Grilled Marinated Rump Roast

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce, or your favorite barbecue sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
1 (3 1/2 to 4 lb) rolled beef rump roast
2 cups hickory wood chips

Directions:
In a 1-quart saucepan, heat oil over medium-high heat. Cook onions and garlic in oil until onion is tender, stirring frequently. Remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish, or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag. Refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutritional Information: Calories Per Serving: 275, Calories from Fat: 80, Fat: 9 g (2 g Saturated Fat), Cholesterol: 105 mg, Sodium: 310 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 40 g

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



Mi Blog Hispano: La Manzanilla y sus Beneficios


La Manzanilla y sus BeneficiosDesde pequeña siempre en mi casa se usaba la Manzanilla para múltiples cosas. Recuerdo que si el estómago dolía él Té de manzanilla era un aliado perfecto, si había picazón en los ojos lavarlos con agua de Manzanilla era obligatorio y para el insomnio no podía faltar. Ya de adulta conociendo los muchos beneficios que ofrece la Manzanilla, comprendo por qué mi madre y mi abuela la usaban casi a diario.

La Manzanilla, también conocida como Camomila, es una hierba y se toma normalmente en forma de infusión, aunque también se usa en productos de belleza y para medicinas.  Se dice que principalmente es buena para aliviar los trastornos digestivos y es recomendada para la indigestión, nauseas, vómitos, gases intestinales y colon irritable. También se usa contra la sinusitis, aliviar los dolores menstruales y por ser un diurético natural ayuda a prevenir el colesterol y la arteriosclerosis, así como también es recomendada en casos de ansiedad, insomnio y depresión. Mucha gente usa el agua de manzanilla o champús a base de ella, para aclarar el cabello y darle brillo.

De la misma manera la Manzanilla es buena al aplicarse sobre la piel  para aliviar quemaduras, escaras, hemorroides y eczemas. Las cremas y ungüentos que tienen como componente la manzanilla pueden usarse para masajes y ayudan a aliviar dolores en casos de reuma y artritis.

Mi abuelita decía que la Manzanilla era buena para mejorar el sistema inmunológico y combatir los refriados así como el dolor de cabeza, para esto les recomiendo echar un puñado de manzanilla en grano en medio litro de agua hirviendo y  retirar el agua del fuego. Luego dejarla reposar por unos minutos y colarla, agregar unas gotitas de limón y tomarla… Usted verá como en pocos minutos su dolor se aliviará. Cuando el dolor de cabeza es muy fuerte y persistente también puede agregar al agua de manzanilla cubitos de hielo para que se enfríe, luego empapar pañitos en la manzanilla y colocarlo sobre los parpados.



Healthy Living: Refrigerator Pickles


Refrigerator PicklesI got this recipe from a blog site called “The Foodie Physician,” so it has to be good for you, right?

All joking aside, homemade pickles ARE healthy for you. What better way to get a few extra servings of veggies than in pickled form. (I’ve seen a recipe for pickled peaches I want to try this year, too.)

I’ve always been fascinated by the pickling process. My mom had this amazingly large pressure cooker. She sterilized all the jars, filled the jars and then did something with them in the pressure cooker. I was always certain they were about to explode, and we were one step away from being bread-and-butter homeless.

It never happened, but that image certainly deterred me from wanting to can my own foods.

This method is super easy. No threat to the house blowing up at all.

Super Easy Refrigerator Dill Pickles
Serves 5

Ingredients:
3/4 cup distilled white vinegar
1 1/4 cups water
2 Tbs kosher salt
1 Tbs plus 1 tsp sugar
4 cloves garlic, peeled
1/8 tsp red chili flakes
12 sprigs fresh dill
1 Tbs coriander seeds
1 tsp mustard seeds
1 lb Kirby, mini or Persian cucumbers, cut into spears (I used English hothouse with complete success.)

Directions:
Heat the vinegar, water, salt and sugar together in a medium saucepan until the salt and sugar are dissolved, stirring occasionally. Remove from heat and let cool.

Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 1/2 cup) Mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.

Store pickles in a sealed jar in the fridge.

Calories Per Serving: 41, Fat: 0.4 g (0.1 g Saturated Fat), Protein: 1 g, Carbohydrates: 8.2 g, Fiber: 1 g

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



Product Talk: Daiya Deliciously Dairy-Free, Cheddar-Style Shreds


Daiya Deliciously Dairy-Free, Cheddar-Style ShredsI think I’ve mentioned before that I have a son with autism.

Back when he was being diagnosed and we were beginning our journey in the world of the neurotypical 10 years ago, there was a lot of advice out there about dietary plans for children on the autism spectrum.

The gluten-free, dairy-free diet was the biggest one, the theory having something to do with leaky gut and intestinal issues that cause children to process foods differently, adversely affecting the way their brains process information. So many of my friends with children on the autism spectrum had tried it with great success.

However, back in those days, the gluten-free, dairy-free products on the market weren’t…let’s say…the tastiest. We loved our family tradition of pizza on Friday nights. Well, let me just tell you, 10 years ago, gluten-free, dairy-free pizza wasn’t the most delightful way to end a week.

All that has changed with products like Daiya Deliciously Dairy-Free, Cheddar-Style Shreds and other cheeses.

All Daiya products are dairy-free, soy-free and gluten-free.

They mimic the texture and taste of regular cheese beyond the shadow of a doubt, but still with the dairy-free promise.

Swap it out for your cheese products today and see what lactose-free living is all about, without sacrificing taste and texture.



Company News: Tickets for 5th Annual Futbol de las Rosas on sale


TYLER, Texas, June 8, 2015 – Get ready, East Texas soccer fans. The fifth annual “Futbol de las Rosas” is coming June 20 to Trinity Mother Frances Rose Stadium in Tyler, thanks to sponsors Super 1 Foods, Brookshire’s, the Tyler Hispanic Business Alliance and several national vendors.

Two Sub20 soccer teams from Mexico – Club Leon de Guanajuato and Tigres de Monterrey – will face off in the international soccer exhibition, which draws thousands of fans annually from throughout East Texas and surrounding areas.

Advanced tickets are on sale now at participating Super 1 Foods stores in Tyler, Longview, Mt. Pleasant and Marshall. General admission is $12 for ages 6 and up, or group tickets in bundles of five can be purchased for $35 (a $25 savings). Children ages five and under receive free admission. Tickets may also be purchased at the doors, but quantities are limited.

Kick-off for the premier game is set for 6:30pm, with doors opening at 3:30pm for special pre-game entertainment including games, activities, product samples and door prize drawings. In addition, a game featuring two local Hispanic soccer leagues – the Tyler Jaguars and FC Tyler – will kick off at 4pm.

For more information on the exhibition, including ticket sales and pre-game store events, visit your local Super 1 Foods or Super 1 Foods Tickets page.

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Posted in: Company News


Company News: BGC wins national awards for dairy products


TYLER, Texas, June 5, 2015 – Brookshire Grocery Co.’s dairy and ice cream plants recently took top honors for operations and product quality at the All Star Dairy Association’s annual convention in Tuscon, Arizona.

The company received the Best Buttermilk Award for its Brookshire’s brand buttermilk, Most Improved Plant honors for its dairy plant, and Exceeds Industry Standards for both its dairy and ice cream/culture plants.

“Our manufacturing team produces excellent products that we are proud to serve to our customers and families,” said Rick Rayford, BGC president and CEO. “We are excited that they are getting national recognition for the hard work they do.”

Through a rigorous, yearlong process, the All Star Dairy Association reviewed approximately 250 dairy and ice cream plants in 45 states, as well as in Canada and Puerto Rico, to deter­mine the winners.

Products manufactured by BGC are produced in Tyler and can be found in all Brookshire’s and Super 1 Foods stores, as well as at FRESH by Brookshire’s. Brands include Goldenbrook Farms, ValuTime and Full Circle labels. Products include ice cream, frozen yogurt, sour cream, yogurt, ice, bakery items, milk, juice, water, tea and other beverages. Some products are available in natural, organic, low-fat, sugar-free and no-sugar-added varieties. All ice cream and dairy products are certified kosher.

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Posted in: Company News


Dine In: Lobster Bisque En Croute


Lobster Bisque En CrouteSo, about that gala I went to a few weekends ago…

Are you tired of hearing about it yet? I’m sorry, but the whole evening was so magical. I’ve been thrilled to relive it over and over on my dining room table, minus the stunning flower arrangements, crystal chandeliers and napkins folded like a tuxedo over a menu card.

Maybe I could try that at home, but I’m not sure my kids would really appreciate a menu card at their place setting before each meal.

But back to the gala…

The meal opened with a velvety lobster bisque en croute, which is a fancy, gala-esque way of saying soup with a lovely pastry topping.

It was marvelous. The creaminess of the bisque played perfectly off the acidity of the tomato, and the lobster was just little chunks of heaven in the soup. The pastry layer, which was baked on top of the bowl, was light, flaky, buttery and magnificent.

Despite the fancy name, this recipe is really quite easy to make.

Enjoy!

Lobster Bisque En Croute

Ingredients:
2 oz butter
1/4 cup flour
1 (1 to 1 1/2 lb) lobster
1 celery stalk, diced
1 cup onion, diced
1/2 cup French brandy
1 shallot, minced
1 quart fish stock
1/4 cup dry white wine
1 tsp tomato puree
1 cup heavy cream
1 Tbs lobster base
2 sheets frozen puff pastry dough

Directions:
Melt butter in a large, heavy ovenproof skillet or saucepan. Whisk in flour to make a light roux.

Break the lobster up into sections. Brown the onions, celery and lobster meat in a 425° F oven; stir every 10 to 15 minutes.

Remove from oven when browned and place on the range; flame with French brandy. Add in the shallots, fish stock and white wine; let simmer for at least 1 hour. Cool slightly and strain through a fine sieve.

To the strained bisque, add in tomato puree, cream and lobster base to taste. Thicken the bisque with the roux to desired consistency.

At serving time, fill six oven-proof serving dishes with the bisque. Top with puff pastry dough, cut to size. Bake in 425° F oven until golden and puffed. Serve immediately.

Nutritional Information: Calories Per Serving: 263, Calories from Fat: 44, Fat: 16 g (10 g Saturated Fat), Cholesterol: 71 mg, Sodium: 663 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 9 g



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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.

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On Wednesdays, get a tip or idea on using an item in the circular.

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Ideas for the whole family come to you every Thursday.

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Stop fighting the crowds, save money and dine in, every Friday.

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