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Family Matters: Quick & Easy Chicken Pot Pie


Quick & Easy Chicken Pot Pies

A family friend made Chicken Pot Pie one night for a get-together, and my family loved it. We, of course, then had to ask for the recipe, and we have been making it for a few years now. I did not eat Chicken Pot Pie, but after trying this recipe, I enjoy making it and eating it. This recipe makes two pot pies.

We often get in the habit of eating the “same old thing” because it is easier than trying to figure something else out, and we know the family likes it. Don’t be afraid to cook something new and different for your family to try. This recipe is packed with vegetables and chicken, and it is a quick and easy hot meal. Hope you enjoy this recipe and enjoy time at the table eating supper together. Count your blessings daily and remind your family to give thanks for a meal on the table each night.

Quick & Easy Chicken Pot Pies

Ingredients:
2 pkg deep dish pie crusts
2 large cans chunk white meat chicken breast
2 large cans Veg-All Mixed Vegetables
1 large can cream of chicken soup
1/4 cup milk
McCormick Season All

Directions:
Mix the soup and vegetables (drained) in a large bowl. Add some seasoning for added flavor and then add the chicken (break apart as you put in bowl). Mix all together. Pour in an uncooked pie shell and then flip the second uncooked pie shell on top of the filled one. Pinch the edges together around the pie, and cut small slits in the top of the shell for air and a small hole in the middle of the top. It may look weird, but when it cooks, the shell will lay down. Place in oven and cook at 350° F for approximately 35 minutes and until golden-brown on top. Remove from oven and it is ready to serve. My kids like to add grated cheese on top before eating.

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Shop the Sale: Butter and Garlic Stuffed Split Chicken Breasts


Butter and Garlic Stuffed Split Chicken BreastsGrowing up, we always had chicken breasts on the bone.

When I was out on my own, I decided I’d only buy boneless, skinless chicken breasts. Yes, those are easy, fast and convenient, perfect for many of the dishes I make.

However, there’s no doubt that the flavor of a bone-in breast is so much more significant! I think cooking meat on the bone keeps it juicier, too.

This recipe produces about the most moist, flavorful chicken I’ve ever had. It’s crispy and juicy all in one. The recipe calls for dried drill, but don’t be afraid to experiment with other spices as well.

Split chicken breasts are on sale this week at Brookshire’s, so stock up!

Butter and Garlic Stuffed Split Chicken Breasts

Ingredients:
2 split chicken breasts with ribs removed
1 large garlic clove, minced
1 tsp olive oil
2 Tbs butter
1 Tbs dried dill
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Trim two split chicken breasts of any extra fat and trim off rib section if you desire. Rinse and pat dry

Mince garlic. In a small pan, add 1 teaspoon of olive oil over medium-high heat. When hot, add garlic and cook about 2 minutes.

Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger, create a pocket inside the breast.

Reserve about a teaspoon of the butter/garlic mixture. Then, add half of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and spraying with nonstick cooking spray.

Place on prepared pan lined with aluminum foil, and season with dill, salt and pepper.

Bake in 400° F oven until internal temperature reaches 165° F, about 45 minutes depending on size of breast. Allow to sit for 10 minutes before serving.

Serves 2

Nutritional Information: Calories Per Serving: 778, Calories from Fat: 352, Fat: 39 g (15 g Saturated Fat), Cholesterol: 333 mg, Sodium: 378 mg, Potassium: 898 mg, Carbohydrates: 3 g, Protein: 99 g.

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



Healthy Living: Flu


Sneezing ChildIt starts with one sneeze, in an enclosed office.

Or a cough, in a classroom.

Suddenly, before you know it, the flu is everywhere.

People use the term “flu” to mean almost any sickness from a stomach ailment to a severe cold, but the actual illness is from the influenza virus. The most common symptoms are chills, fever, runny nose, sore throat, muscle pains, headache (often severe), coughing, weakness/fatigue and general discomfort. Nausea and vomiting may occur.

Typically the flu is transmitted through the air, by coughs and sneezes, but also through direct contact with the mucus membranes (ie, someone coughs into their hand, then shakes yours).

A blood test is used to determine if it’s actually the flu or not, but many physicians go ahead and treat the symptoms.

Flu vaccines are offered each season (flu is more virulent in the winter), but strains of the flu are constantly changing and becoming resistant to vaccines and medications.

The flu is treated with plenty of rest and fluids and over the counter medications such as acetaminophen and ibuprofen.

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Posted in: Healthy Living


Healthy Living: Brussels Sprouts


Brussels SproutsMy kids recently discovered a new favorite vegetable: Brussels sprouts.

It’s more accurate to say that I recently INTRODUCED them to Brussels sprouts. I was lazy and took it for granted that they’d hate them because all kids hate them, right?

Nope.

My kids LOVE them now, as do several others I know. Brussels sprouts are a cultivar of German cabbage. One cup contains only 38 calories but has 342 grams of potassium, 3.3 grams of protein, dietary fiber and 3 grams of protein, plus 124 percent of the USDA for vitamin C.That’s a lot!

In addition, Brussels sprouts help you out with some cholesterol-lowering benefits, if you use a steaming method when cooking them. The fiber-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they’ve been steamed.

So, steam them, roast them, grill them, bake them or enjoy them any way you like: they’re good for you!



Product Talk: Betty Crocker Cookie Mixes


Betty Crocker Cookie MixesWhen I was growing up, my mom made everything from scratch. Everything.

She never would have dreamed of using a mix for anything, and that’s how I learned to cook. She also woke up at some time well before the sun rose to accomplish some of the tasks, like baking and making things from scratch.

Thank goodness for Betty Crocker. She also gets up well before dawn to make sure I don’t have to. With Betty Crocker cookie mixes, my cookies taste like homemade, but I don’t spend a lot of time measuring out sugar and baking soda.

Betty Crocker Cookie Mixes come in a convenient pouch with all the dry ingredients already included. They come in a variety of flavors like chocolate chip, double chocolate chunk, molasses, oatmeal and peanut butter, as well as sugar and white chip macadamia nut. These could fool my mom, I’m telling you! All you do is add a few extra ingredients and bake!

With their limited edition holiday flavors as well, I’m set for the year.



Dine In: Pumpkin Pie Cake


Pumpkin Pie CakeI don’t care what the calendar says; as soon as school starts, it’s fall! Fall means all things pumpkin. Major chains are selling pumpkin coffees, pumpkin bagels, pumpkin cream cheese, pumpkin cookies and pretty much anything else you can imagine.

Pumpkin in quintessentially fall, from Halloween jack-o-lanterns to Thanksgiving pies. I remember growing up in Virginia where it was actually cool by the time school started and enjoying pumpkin muffins, pumpkin bread, pumpkin cake and, of course, carving pumpkins then roasting the seeds to eat!

This recipe sounded amazing as it embodies all your favorite flavors of pumpkin pie in a cake!

Pumpkin Pie Cake

Ingredients:
1 can pumpkin puree
4 eggs
1 (12 oz) can evaporated milk
1 1/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 pkg yellow cake mix (gluten-free works as well)
1 cup butter, melted
1 cup nuts, chopped

Topping:
2 (12 oz) ctn whipped cream cheese frosting

Directions:
Preheat the oven to 350° F.

Add the pumpkin, eggs, milk, sugar and spices to a stand mixer; mix well. Next, mix in the cake mix and butter. If you choose to use nuts, mix those in at this point as well.

Pour the mix into two 9-inch round cake pans.

Bake for 1 hour or until a toothpick inserted in the middle of the cake comes out clean.

Once baked, let them cool completely.

Carefully remove and release them from the pan once they are fully cooled.

When cooled, add a thin layer of frosting on top of one cake, then place the other cake on top of the icing, making a 2-layer cake.
Serve immediately or serve chilled.

Nutritional Information: Calories Per Serving: 554, Calories from Fat: 270, Fat: 30 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 104 mg, Sodium: 524 mg, Potassium: 260 mg, Carbohydrates: 67 g, Fiber: 2 g, Sugar: 48 g, Protein: 8 g.

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

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Posted in: Cooking, Dine In


Family Matters: Italian Soda


Italian SodaBring your family back to the table for dinner, Italian style. September 22 is National Family Day, focusing on bringing families together, especially around the dinner table. This month, we are celebrating Italian style with Italian meals. Even if you just make a big pot of spaghetti and garlic bread, your kids will love helping you make these sweet cream sodas to top off your meal together. 

Mealtime is family time in Italy so let your child take part in the family’s Italian feast with this easy recipe for Chocolate Italian Cream Soda. Rich and creamy, this quick and simple soda serves as a refreshing drink or dessert that’s great with your family’s Italian favorites. Fill a glass three-quarters full of ice. Pour a half cup of club soda into the glass, followed by three tablespoons of chocolate syrup and two tablespoons of half-and-half; stir. Top with whipped cream and enjoy!

Buon Appetito!



Shop the Sale: Crispy Drumsticks


Crispy DrumsticksLet’s talk about drums.

First: the instrument.

My older son is in seventh grade and could take band for the first time. He’d been talking about playing the trumpet for YEARS, just like his dad, but when it came down to the week where the kids were trying out all the instruments, he wanted to take a proverbial whack at percussion.

Ouch.

I imagined pounding headaches and a constant vibration in the house.

Sure enough, he tried percussion.

He hated it.

“It’s LOUD, Mom,” he said.

Yes. Yes, it is.

He tried the trumpet, the tuba and the trombone, too.

He wants trumpet. We’re hoping he gets trumpet as that’s what his dad plays, and that’s what we have on hand. We shall see next week!

In the meantime, let’s talk about drums.

Drumsticks, that is.

Drumsticks are a part of the chicken that is juicy and flavorful. They are not loud, and they do not cause headaches. You don’t have to beat them to extract flavor.

Try this recipe while drumsticks and thighs are on sale this week at Brookshire’s. The meat is juicy and tender, and the coating is crispy and savory.

Crispy Drumsticks

Ingredients:
3 cups cornflake cereal, crushed
1/3 cup parmesan cheese, grated
1/2 tsp salt
1/4 to 1/2 tsp ground red pepper
1/4 tsp freshly ground black pepper
3/4 cup fat-free buttermilk
8 chicken drumsticks (about 2 lb), skinned
vegetable cooking spray

Directions:
Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.

Pour buttermilk into a shallow bowl. Dip 2 drumsticks in buttermilk, and place in bag. Seal and shake well, coating drumsticks completely.

Place drumsticks on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining drumsticks.

Sprinkle remaining cornflake mixture evenly over drumsticks on baking sheet. Lightly coat with cooking spray.

Bake at 425° F for 25 to 30 minutes, or until drumsticks are well-browned and done. Serve immediately.

Nutritional Information: Calories: 324, Fat: 8 g (3 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), Protein: 41 g, Carbohydrates: 21 g, Fiber: 1 g, Cholesterol: 137 mg, Iron: 56 mg, Sodium: 790 mg, Calcium: 150 mg.

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



Mi Blog Hispano: Platos Fáciles y Sabrosos


Pollo al ChipotlePara nosotros los hispanos la familia es lo más importante, por lo tanto compartir con ella es fundamental y la hora de la comida es ese momento, en el que tenemos la oportunidad para estar juntos y disfrutar esos ricos platillos que podemos, como madres prepararle a los nuestros. Como mujeres trabajadoras, siempre estamos tratando de rendir el tiempo y poder hacer las cosas lo mejor posible, así que siempre estamos buscando recetas fáciles y sabrosas para preparar.

Hoy quiero compartir con ustedes una de mis recetas favorita y fácil, esa que siempre me saca de apuros y dibuja sonrisas en mi familia cuando la preparo.

Pollo al Chipotle

Porciones: 6 personas
1 o 2 cucharadas de aceite vegetal
2 Libras de pechuga o muslo de (Fajitas)
1/8 cucharaditas de ajo en polvo
Sal y pimiento al gusto
3 Chiles chipotles adobados
250 gramos de Crema entera de Leche

Preparación
Coacción: 10 minutos

Primero sazona los trozos (fajitas) de pollo con sal, ajo en polvo y pimienta.

Luego en un sartén con aceite caliente, cocine las fajitas hasta que estén dorados.

Mientras tanto, separe y triture los chipotles y mézclelos con la crema de leche. Coloque la mezcla sobre el pollo dorado, baje la llama y cocine a fuego lento, moviendo hasta que el pollo este completamente cocido.

Puede comerlo con pasta, arroz o puré de papas. ¡Una opción deliciosa!



Healthy Living: How to Soothe Coughs Naturally


Warm Tea with HoneyIt’s that time of year. My older son and I are both home sick today with coughs. My son, the hypochondriac, is convinced we both have enterovirus 68.

Luckily, we’re not that sick, but coughs due to the common cold are hard to treat. They also tend to linger. Doctors have different advice on medications: You don’t want to suppress a cough that is productive, but you don’t want to be wracked with pain every time you cough either.

Here are a few ways to help soothe a cough naturally.

First, stay hydrated. An upper respiratory tract infection like a cold or flu causes post-nasal drip. Extra secretions trickle down the back of your throat, irritating it and sometimes causing a cough. Drinking plenty of fluids helps to thin out the mucus in your body, helping to alleviate that while keeping mucous membranes moist.

Warm drinks and lozenges soothe the back of the throat, reducing the cough reflex. Try warm tea with honey and natural lozenges in a sugar-free variety, if you can find them.

Hot showers and humidifiers can also help by loosening secretions in the nose. Make sure that your humidifier is clean, though, so you aren’t spreading more bacteria.

If you don’t want to take a hot shower yourself, sit in the bathroom with the door closed while your little one showers. You’ll get the same benefits.



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