share. The Brookshire's Blog

Shop the Sale: Low Country Crab Boil


Low Country Crab BoilWe just got back from our annual family beach vacation, and after seeing my family, my favorite part of the trip was the nights we feasted on crabs.

We usually pick up a bushel to eat at home one night, and then we go out for crabs another night. Both nights are pretty much my favorite eating of the year.

Snow crab clusters are available at Brookshire’s today! While it’s a different kind of crab than the Maryland Blue Crabs I eat on vacation, the principal is the same, and they are delicious!

With the snow crab clusters, I like to do a Low Country Boil out of the meaty legs. You still get the great crab flavor and most of the tender, succulent meat with so much less work.

You can also freeze snow crab clusters, and save them for a day when you just want to feel like it’s summertime at the beach.

Low Country Crab Boil

Ingredients:
2 large bags Zatarain’s Seafood Seasoning
1 Tbs liquid seafood seasoning
1 1/2 cups kosher salt
3 lemons, halved
2 limes, halved
10 small whole potatoes, washed
8 ears corn, shucked
1 lb smoked sausage, cut into pieces
5 lbs medium to large raw Gulf-harvested shrimp, unpeeled
8 to 10 snow crab clusters

Directions:
Fill a very large, heavy stock pot about a 1/3 full with water. Add seafood boil seasoning, salt, lemons, limes and sausage. Cover and bring to a boil. Add potatoes; boil for 5 minutes. Add corn; boil for 5 minutes. Add shrimp and simmer. Place crab clusters on top. (They don’t have to be submerged in the liquid.) Bring to a boil, and then remove from heat. Cover and let sit for up to 1 hour.

Drain the pot. Scatter contents on newspaper; eat immediately.

Serves 8

Nutritional Information: Calories Per Serving: 734, Calories from Fat: 194, Fat: 21 g (7 g Saturated Fat), Cholesterol: 645 mg, Sodium: 22350 mg, Carbohydrates: 51 g, Fiber: 7 g, Sugar: 5 g, Protein: 81 g.

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



Healthy Living: Kid-Friendly Breakfast Sushi


Kid-Friendly Breakfast SushiSchool started last week, and I’m up against an added challenge this year: getting a kid to an athletic practice in the morning before school.

He’s STARVING by the time he finishes practice, but he can’t eat anything heavy before he goes to the workout.

We came up with breakfast sushi, a “roll” that gives him some energy, but it doesn’t weigh him down. It has protein, potassium to help rebuild muscles, and “good” carbs that he can burn during practice.

Bonus points: my other son loves them, too.

Breakfast Sushi

Ingredients:
1 large, firm banana
1 Tbs plain Greek yogurt
1 Tbs natural peanut butter
2 Tbs granola or other whole-grain breakfast cereal, crushed
1/4 cup strawberries, finely chopped

Directions:
Peel banana.

Mix together Greek yogurt and peanut butter. Roll banana in mixture, and then coat with a layer of crushed cereal. Sprinkle with strawberries. Refrigerate overnight, and serve first thing in the morning.

Serves 1

Nutritional Information: Calories Per Serving: 262, Calories from Fat: 145, Fat: 16 g (3 g Saturated Fat), Cholesterol: 1 mg, Sodium: 17 mg, Carbohydrates: 50 g, Fiber: 8 g, Sugar: 24 g, Protein: 13 g.

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



Product Talk: Blue Diamond Smokehouse Almonds


Blue Diamond Smokehouse AlmondsAs soon as I opened the bag, I was overcome by the deep, smoky aroma of Blue Diamond Smokehouse Almonds.

Blue Diamond clearly doesn’t mess around with their naming conventions, as “Smokehouse” is exactly the right scent – and flavor – of this delicious snack.

Sold in a handy bag that you can easily reseal, Smokehouse Almonds are a great back-to-school snack for kids, or handy for adults who need a midday pick-me-up.

Since 1910, Blue Diamond Growers have produced quality almonds from orchards in California.

Almonds are cholesterol-free, have three grams of fiber per serving, are rich in vitamin E, and provide six grams of protein per serving with only two grams of net carbs.

Lightly salted, Smokehouse Almonds are the perfect snack for on the go, at home or any time.



Dine In: First Week of School Slow Cooker Chicken Soup


First Week of School Slow Cooker Chicken SoupThe first week of school did me in.

Phew.

Between wrangling school supplies, gym clothes, homework, backpacks, instruments, equipment and early mornings, I’m done with a capital “D.” Done.

It was imperative that I serve an easy but healthy meal to cap off the first week of school.

This chicken soup fit the bill perfectly. It slow cooks all day, so you don’t have to wrangle dinner, on top of everything else Friday afternoon. It’s also Paleo, low-fat and full of flavor. Don’t skip the bones or the skin; they add flavor and nutrients to the soup. If you can make a clean cut, you can even cut through the bone with a cleaver (like I said, clean cut so there’s no shards in your soup), so the bone marrow can leach into your soup and infuse it with flavor and health benefits.

It’s a great meal for a Friday night or any school night.

First Week of School Slow Cooker Chicken Soup

Ingredients:
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, diced
1 tsp apple cider vinegar
1 Tbs basil
1 Tbs oregano
2 organic chicken breasts, bone-in and skin-on
2 organic chicken thighs, bone-in and skin-on
1 tsp sea salt
1/2 tsp freshly ground black pepper
3 to 4 cups filtered water

Directions:
Layer onions, celery, carrots and chicken in the slow cooker, ensuring chicken is bone-side down on top of the vegetables. Sprinkle with spices and apple cider vinegar. Add water to cover the vegetables, and come up to the midway point of the chicken, between 3 to 4 cups.

Cook on low for 8 hours.

Remove the chicken from the slow cooker. Remove meat; discard skin and bones. Shred the chicken meat, and add back to the slow cooker.

Add more seasoning, if desired; heat through and serve.

Serves 4

Nutritional Information: Calories Per Serving: 462, Calories from Fat: 153, Fat: 17 g (5 g Saturated Fat), Cholesterol: 202 mg, Sodium: 704 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 67 g.

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



Family Matters: Breakfast Cookies


Breakfast CookiesGive me breakfast foods or give me cookies. I love them both! Then, what could be more perfect than cookies to start your day! Before you think I’ve gone off the deep-end, these cookies are packed with lots of wholesome ingredients like oats, bananas, blueberries and pecans.

These are so easy to make ahead of time and store in the freezer until you are ready to eat them. You can pop them in the microwave to enjoy hot or take them on the go with you. You will love these, and your kiddos will think you are awesome for giving them cookies for breakfast!

Breakfast Cookies

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
1 1/2 cups Brookshire’s Old Fashioned Rolled Oats
1 cup Brookshire’s Unsweetened Coconut Flakes
1 Tbs golden flax meal
1/2 tsp salt
3/4 cup pecans, coarsely chopped
1/2 cup dried blueberries
3 very-ripe bananas, mashed
1/4 cup coconut oil, warmed to liquid form
1 tsp agave nectar
1 tsp vanilla extract

Directions:
Preheat oven to 325° F. Combine oats, coconut, flax meal, salt, pecans and blueberries in a bowl. Stir in bananas, coconut oil, agave and vanilla until well-combined. Firmly press together 2 tablespoons of mixture into a 2 1/2-inch flat round onto baking sheet coated with cooking spray. Continue with remaining mixture. Bake at 325° F for 20 minutes or until golden-brown. Let cool on pan.

Serves 15.

Nutritional Information: Calories Per Serving: 132, Fat: 9 g (5 g Saturated Fat), Sodium: 79 mg, Carbohydrates: 13 g, Fiber: 3 g, Protein: 2 g.

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



Shop the Sale: Friday Night Football Layered Pork Barbecue Cups


Friday Night Football Layered Pork Barbecue CupsMy son starts high school today.

Not two minutes ago, he was a toddler banging his head into tables, chairs, door frames and handles. Two minutes, I tell you.

Today, he will walk into the new high school building after cross country practice and go to his first period AP Algebra class. I won’t walk him into school. He won’t carry a Superman lunchbox, and he won’t be able to stand it if I write a note on his napkin.

Instead, he’s been hanging out with his cross country teammates. He volunteered at the fundraiser garage sale. He’s hauling around his trombone for Jazz Band.

Oh, and he eats. He and his friends can decimate a meal.

That’s why, when a group of parents and I were brainstorming for a fall fundraiser that had to serve food, we knew we had to come up with something hearty, filling and cost-effective for high school kids and their parents.

This would be a great meal for a fall football Friday night to sell at a concession stand, for a fall football tailgate, for a lunch fundraiser or for a block party. It looks a little messy, but it is kid – and parent – approved. Adjust the amounts as necessary for the number of people you’re serving (double that for high school boys).

Layered Pork Barbecue Cups

Ingredients:

Pork:
1 (5 lb) pork butt
salt
ground black pepper
2 Tbs apple cider vinegar
2 large onions, roughly chopped

Cups:
plastic cups
barbecue sauce
prepared pork (see above)
baked beans
prepared mashed potatoes
chopped onions
chopped pickles

Directions:
Rub pork butt with salt and pepper. Place in a slow cooker with apple cider vinegar and onions. Cook on low until fork tender, about 8 to 10 hours. Remove pork from slow cooker, reserving some of the juices; shred meat. Place back in slow cooker, and mix with juices.

To assemble the cups, place a scoop of baked beans in the bottom of a plastic cup. Top with shredded pork, some barbecue sauce and finish with a scoop of mashed potatoes drizzled in more barbecue sauce. Sprinkle with onions and pickles, if desired. Serve this portable treat with a spoon and plenty of napkins.

Serves 8

Nutritional Information: Calories Per Serving: 548, Calories from Fat: 170, Fat: 19 g (6 g Saturated Fat), Cholesterol: 261 mg, Sodium: 178 mg, Carbohydrates: 0 g, Fiber: 0 g, Sugar: 0 g, Protein: 88 g.

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



Healthy Living: Healthy Fats


Healthy FatsIf those two words don’t seem to go together to you, you’re not alone.

When I first heard of a “low carb, high fat” diet, I thought to myself, “That’s a heart attack waiting to happen.”

Then, I realized that you’re not eating your body weight in Cheetos and ice cream; you’re opting for HEALTHY fats and HEALTHY carbohydrates.

Healthy fats include things like olive oil, avocados and nut butters. Healthy fats are great for your skin and hair, and they keep you feeling full longer. They’re also good for your heart.

Monounsaturated fats, like the ones found in olive oil and avocados, raise HDL (good cholesterol) and lower LDL (bad cholesterol). Canola oil, olive oil, peanut oil, nuts, seeds and avocados are good sources of healthy fats. Salmon is another good source of healthy fats.

Healthy fats help your body absorb nutrients, and they help your food digest more effectively.

Don’t go overboard, though. Fat is fat. Read labels and pay attention to serving sizes! Remember that a serving size of almonds is an ounce, not a can.



Product Talk: Good Health Avocado Oil and Sea Salt Kettle Chips


Good Health Avocado Oil and Sea Salt Kettle ChipsSometimes when I walk down the snack food aisle, I see flavor combinations on a chip or pretzel that just shouldn’t happen.

Other times when I walk down the snack food aisle, I see something that makes me stop dead in my tracks and grab the bag.

That’s what I did with Good Health Avocado and Sea Salt Kettle Chips.

Someone in my house, I’m not naming names, turned up his nose. His brother, on the other hand, had the bag devoured in about 2.6 seconds.

These are so delicious. They’re kettle chips, so they have that super-duper crunch factor that separates a real chip from the weakling chips. It’s perfectly salted, satisfying that craving as well. The avocado flavor is interesting! It’s mild, yet striking, and balances the salty chip perfectly.

These chips are made with 100 percent avocado and dusted with sea salt. They have 30 percent less fat than regular potato chips, and they are low-sodium and gluten-free.

| Permalink | Print
Posted in: Product Talk


Dine In: Buffalo Chicken Casserole


Buffalo Chicken CasseroleSometimes, I need a buffalo chicken fix like nobody’s business.

It happened not too long ago on a Friday night when my kids weren’t home. My sweetie and I had the option to go to a nice restaurant for an adult meal at a place where there were no video games or TVs playing sports, where they put wine glasses on the table, and where they don’t hand you a roll of paper towels to clean your hands.

Did we do that? No.

“Um, can we go get wings?” I asked.

Wings it was; my sweetie is quite accommodating that way. I pile-drived through a basket of spicy buffalo wings, and I don’t even think I came up for air. Yes, there was a roll of paper towels on the table.

When I saw this recipe, I knew I was going to pile-drive through it, too. It’s a super fun recipe for a Friday night, and who doesn’t love fun on Friday? I know I do!

You can adjust the heat in this recipe; I tend to make it hotter.

Buffalo Chicken Casserole

Ingredients:
6 small chicken thighs
6 slices bacon
3 medium jalapeños, seeded and pithed
12 oz cream cheese
1/4 cup mayonnaise
4 oz cheddar cheese, shredded
2 oz mozzarella cheese, shredded
1/4 cup Frank’s Red Hot Sauce
salt and pepper, to taste

Directions:
Preheat oven to 400° F. Debone chicken thighs, and season with salt and pepper. Bake chicken thighs at 400° F for 40 minutes or until cooked through.

Chop up bacon slices, and cook until crisp. Just before the end of cooking, add jalapeños to the pan; cook until soft. Drain fat.

Return the pan to the stove (turn off heat). Add cream cheese, mayonnaise and hot sauce. Mix together until smooth.

When chicken is cool to the touch, remove skins. Place in a casserole dish, and top with cream cheese mixture. Then, add a layer of cheddar and mozzarella cheeses. Return to 400° F oven. Bake for 10 to 15 minutes, until cheese is slightly browned and bubbly.

Nutritional Information: Calories Per Serving: 711, Fat: 462 g (24 g Saturated Fat), Cholesterol: 222 mg, Sodium: 1165 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 1 g, Protein: 55 g.

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



Family Matters: Back to School


Back to SchoolGet your kids ready for back-to-school by engaging them in the process of making their own lunches.

School-age children can definitely pitch in when it comes to school lunches. Older kids, in high school perhaps, can be completely responsible for their school lunch. Younger kids can help with all the prep work, and they can have an investment in a healthy diet by helping to choose some options.

Take your kids grocery shopping with you on the weekends, and let them pick out some proteins, some fruits, veggies and maybe a snack or two for a treat.

When you get home, go ahead and package a lot of those items into individual serving sizes. For example, lunch meat can be rolled into rollups and saved in small, zipper-lock bags. Carrot sticks and celery can be cleaned, cut and packaged into bags as well.

Your kids can create trail mix with nuts, popcorn, pretzels and chocolate chips, and store in baggies, too.

Then, on school mornings, all you need to do is have them grab a protein, a fruit (whole, cleaned fruits like bananas, apples, peaches, pears, plums and grapes are great) and a veggie. Drop it in a bag with a bottle of water and a napkin, and voila! Lunch is served.



Page 4 of 22112345678910...Last »
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

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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS