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Shop the Sale: Oscar mayer Bologna


“Oscar Mayer has a way with B-O-L-O-G-N-A!!!”

Any of us who are “of a certain age” can certainly sing the Oscar Mayer jingle, but when it comes down to actually using the popular meat product from our childhood, it’s a different story.

What do you do with bologna?

I had it on white bread, with American cheese, mustard and lettuce in my Holly Hobbie lunch box on Mondays.

How did YOU eat bologna as a child?

Recipes today are much more sophisticated. You can pickle bologna. You can use it in a ham loaf. You can barbecue it or use it in a spread, salad or soup. Bologna, the other-other white meat, can be substituted for bacon, or even used in…get ready for it…cake.

But today, we’re using bologna like a breakfast meat in an omelet-type muffin.

And since Oscar Mayer Bologna or Salami is on sale this week at Brookshire’s, it’s double the value for these tasty treats.

Oscar Mayer Bologna Omelet Cups

Ingredients:
8 slices Oscar Mayer Bologna
3 eggs
2 Tbsp milk or soy milk
2 Tbsp onion, finely chopped
3 oz American cheese, chopped

Directions:

Heat 6 slices of bologna in an ungreased skillet until the center puffs.

Place each heated bologna in a lightly greased muffin tin. Chop the remaining 2 slices of bologna into small pieces.

In a small bowl, beat eggs with the milk. Stir in the chopped bologna and onion. Pour egg mixture into the bologna cups. Bake, uncovered, in a 350º F oven for 15 to 20 minutes until eggs are set.

Sprinkle on cheese. Bake until cheese is melted.

Serves 2

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Posted in: Shop the Sale


Healthy Living: Ginger


I’ve always loved ginger: ginger cookies, ginger bread, ginger cake…oh wait, we’re not talking about sweets here.

But truth be told, ginger in almost any form has healthy properties, just don’t blanket them with sugar and other “treat-like” ingredients.

Ginger is well known as a digestive aide. It reduces nausea, stomach pain and diarrhea. It also eases morning sickness and travel sickness. (I went on a cruise once and sucked on ginger root to alleviate the spins that accompanied pulling away from port). Steeping ginger in hot tea is another delicious home remedy or healthy replacement to your morning coffee.

Ginger also acts as a natural anti-inflammatory and pain reliever, from halting migraines to alleviating arthritis. That’s enough of an endorsement for me to keep fresh ginger in the house at all times because I suffer from crippling migraines.

Research has begun to suggest that ginger can eliminate cancerous ovarian cells. While more research is needed, wouldn’t that be great?

Like I said, I LOVE ginger, but I will definitely be using it much more for its health benefits now!

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Posted in: Healthy Living


Product Talk: Stubb’s BBQ Sauce


I went to graduate school in Austin, Texas, home of the original Stubb’s Barbecue.

There was many a night my classmates and I sat in the small, enclosed yard, enveloped by hickory smoke and listening to bluesy jazz tunes, mellow folk music or contagious classic rock.

You might not be able to travel to Austin, but Brookshire’s brings Austin to you with Stubb’s barbecue sauces.

This chicken is totally drool-worthy and brings that taste of Austin right to your back yard. You won’t be singing the blues after you eat this, I promise.

Stubb’s Glazed Bacon-Wrapped Chicken

Ingredients:

3 Tbsp Stubb’s Bar-B-Q rub
3 boneless chicken breasts
24-30 slices of bacon
1 bottle Stubb’s Original Bar-B-Q sauce
2 oz honey
1 1/3 cups brown sugar

Directions

Apply 1 tablespoon of rub to each chicken breast, spreading it evenly over both sides. Next, weave 8 to 10 slices of bacon together. Once you are done weaving the bacon, wrap it around one breast. Repeat the process for the other chicken breasts. Now, prepare your grill for indirect cooking. Cook at 280° F to an internal temperature of 165° F. This will take 1 to 1 1/2 hours, depending on your grill.

While your chicken is on the grill you can prepare your glaze. Combine 8 ounces of Stubb’s original, honey and brown sugar in a bowl. Mix thoroughly. The glaze should be applied during the last 20 minutes of cooking. Baste 2 to 3 times in that last 20 minutes of cooking.

NOTE: You can also prepare this dish in the oven. Cook at 300° F for 1 hour or until the internal temperature reaches 165° F.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Serves 3 

Nutritinal Information: Calories Per Serving: 1,653, Calories from Fat: 670, Fat: 75 g, Cholesterol: 296 mg, Sodium: 7761 mg, Carbohydrates: 143 g, Fiber: 1 g, Sugars: 122 g, Protein: 98 g



Dine In: Stuffed Buffalo Chicken Burgers


I’ve professed my love for buffalo chicken several times on this blog, but I’ve shown great restraint in not writing about it for quite some time now.

I made buffalo chicken meatballs not too long ago and those were delicious, so I figured I’d translate those tasty bites into a whole burger. I was not disappointed. I took it one step further and replaced the feta cheese stuffed into the meatballs with a cream cheese and blue cheese mixture for the burgers. They made my guests’ eyes roll with delight.

Stuffed Buffalo Chicken Burgers

Ingredients

1 lb ground chicken or turkey
1/2 white onion, minced
1 stalk celery, finely diced
1/4 cup hot sauce or buffalo sauce
4 oz cream cheese
4 oz blue cheese, crumbled
Salt and pepper to taste
Cheddar cheese, sliced

Directions:

Gently mix chicken or turkey, onion, celery, hot sauce and buffalo sauce well to combine. Form into 8 thin patties.

Mix cream cheese, blue cheese, salt and pepper. Divide into fourths.

Place 1/4 of cream cheese mixture between two patties, crimp the edges to seal. Continue with remaining patties and cream cheese mixture.

Grill, cooking completely, about 4 minutes each side. Top with cheddar cheese slices and more buffalo sauce, if desired.

Serves 4

Nutritional Information: Calories Per Serving: 422, Calories from Fat: 239, Fat: 27 g (14 g Saturated Fat), Cholesterol: 153 mg, Sodium: 961 mg, Carbohydrates: 3 g, Sugars: 1 g, Protein: 41 g

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Posted in: Dine In


Family Matters: Blended Families


My boys have a mom. And a dad.

And now a stepmom, stepbrother, step grandparents, step cousins…the whole nine yards.

And you know what? It’s great.

Oh, let me introduce myself. I’m mom, by the way. Mom-who-gave-birth to those two boys who now have a network of “steps.”

More and more of us moms, and dads, find ourselves in the position we never expected to be in when we said, “I do happily ever after.”

In some states, the divorce rate is as high as 70 percent.

I’m here to tell you it doesn’t have to be a bad thing. Vows broken are never easy, but the life after, especially for your kids, doesn’t have to be bad.

When your ex picks a new partner, you’re now a team, not adversaries. Work as a team. Your child now has three, or four, parents…tap into each other’s strengths and talents.

Put the kids first.

Never, EVER badmouth the ex or a step. That only causes dissention between the adults which the children do not need to be subjected to.

Put the kids first.

Cooperate with each other. You can’t control everything now (you never could, actually) but you can control what happens at your house. Before each decision, ask yourself, “Is this in the best interest of OUR children.”

Put the kids first.

Speaking of OUR children, remember why you loved the ex in the first place. This may require YOU to dig deep, but I bet you can find something in your children to remind you. Celebrate that.

Put the kids first.

And when there are not ‘rules,’ put the kids first.



Shop the Sale: Bone in Rib Eye


I once knew a great man who always wore a cowboy hat and boots, never left home without his bolo tie and starched shirts, and was as much a cowboy as the wranglers I’ve met at the rodeo.

Funny thing was, he wasn’t even born in this country. He and his father immigrated to New York state from Sweden when he was just a boy, early in the 20th century. He grew up on Long Island but eventually joined, what was then, the Army Air Corps and was stationed in San Antonio.

That was all it took. 

From that moment on, he was a Texan. He married a yellow rose of Texas, raised his children in Texas, and, eventually, died in the state he’d adopted and loved.

He subscribed to a magazine called “Cowboys and Indians.” He went on “shoots” where the “old-timers” (his words, not mine) would wear old cowboy clothes and compete in feats of accuracy. He handcrafted muzzleloaders, lovingly carving their stocks out of wood and fashioning their barrels. Silversmithing was his hobby, and he made the most gorgeous pieces of jewelry out of silver and often turquoise.

And when I think of him, I think of big, juicy, thick bone-in rib eye steaks. Father’s Day is coming up and this is what we always grilled. Fittingly, the bone-in rib eye is often called the “cowboy steak.”

There aren’t many “recipes” for a bone-in rib eye, per se, because you don’t want to take away from the flavor of the meat.

You DO want to let it sit at room temperature for about 45 minutes before grilling. You DO want to salt and pepper your steak. You DO want to slap it on the grill over a high flame to sear it and seal in the juices, then turn the temperature down or move to indirect heat to finish the cooking process. And you DO want to let it rest for about five minutes before cutting into it. Finally, you DO want to buy a bone-in-rib eye, on sale at Brookshire’s, this week. 



Mi Blog Hispano: Maravillas Sanadoras de la Linaza


Maravillas Sanadoras de la Linaza

Hace unos días estuve leyendo sobre  las bondades y propiedades de algunos alimentos naturales y como, el consumo de estos beneficia en gran manera nuestra salud. Tener una alimentación balanceada  permite que nuestro cuerpo tenga todo lo que necesita para tener un buen funcionamiento. Con un ritmo de vida acelerado, como el que la mayoría de nosotros tiene,  a veces, no tenemos la oportunidad de escoger adecuadamente lo que consumimos  y esta es la causa de muchas enfermedades y malestares que nuestro cuerpo tiene que enfrentar.

Es importante saber que existen algunos alimentos o elementos que podemos incluir en nuestra dieta diaria, que pueden colaborar con nuestro bienestar físico. A continuación voy a compartir con ustedes los cosas interesantísimas que aprendí sobre: La Linaza.

Linaza

Este sencillo grano proveniente de la planta del lino, tiene comprobados efectos beneficiosos para el organismo, actuando sobre muchas enfermedades. Estudios señalan que la linaza contiene 27 elementos identificables como anticancerígenos. También se ha visto que al consumirla con regularidad la piel se suaviza y mejora problemas como la psoriasis y el eczema. También es muy utilizada para  reducir inflamaciones en enfermedades como la artritis reumatoide, para ayudar con problemas de estreñimiento, pero además esta confirmado que contiene niveles Fito estrógenos, que es un componente asociado con los problemas derivados a la  vejez.

La linaza contiene tres grupos de nutrientes importantes que poseen propiedades sanadoras: los ácidos grasos esenciales Omega 3, los líganos y la fibra soluble e insoluble. He aquí las propiedades de cada uno:

Omega-3: La linaza es una de las Fuentes mas ricas en este acido graso esencial, importante para la buena salud, el crecimiento y desarrollo infantil, y primordial en la formación del sistema nervioso. Se dice que previene también las dolencias cardiovasculares.

Lignanos: Son Fito estrógenos que tienen un papel importante  en la prevención de ciertos cánceres hormonales, como los de la próstata en el hombre y los de seno en las mujeres.

Fibra: Contiene más fibra que algún otro tipo de grano. Un cuarto de taza de semillas de linaza tiene 10 gramos de fibra de tipo soluble e insoluble.

Propiedades

Ayuda a la limpieza intestinal/Previene el riesgo de enfermedades cardiovasculares/Favorece el equilibrio hormonal (excelente aliada en la menopausia)/Por contener grandes cantidades en fibra dietética es ideal para bajar de peso/Previene el cáncer de colon, y es eficaz en tratamientos para la gastritis y la acidez estomacal/Es ideal para problemas de la piel/Proporciona vitalidad y energía.

¿Como tomarla?

Se recomienda tomarla a diario. Puede encontrarse de dos maneras: molida o en grano. La cantidad que se aconseja es dos cucharaditas de semillas molidas en la mañana y dos en la tarde. Pueden mezclarse con jugos de frutas, sopas, cereales o yogurt; también se puede rociar sobre fruta o ensalada. Se debe conservar en un sitio fresco para mantener todos sus nutrientes.

 

 

 

 

 



Healthy Living: Green Peas


“Eat your peas!”

I heard this phrase countless times while growing up, and for me, “peas” generally referred to the pile of green orbs scattered across my plate and hiding under the mashed potatoes on Wednesday nights, when meatloaf, mashed potatoes and peas were almost always on the menu.

I never minded peas. In fact, I liked them. My siblings…not so much. I remember my brother Andy having to sit at the dinner table for…well, a really long time. Did it make him eat his peas? Nope. It didn’t.

But this dip might have tempted him to eat the green anomaly on his plate.

What kid, or adult for that matter, doesn’t like a dip – especially one that tastes like springtime? This is the optimal time of year to maximize fresh produce and fresh flavors. Try this one today.

Green Pea and Chickpea Hummus

Ingredients
1/2 lb frozen or fresh green peas
1 (14.5 oz) can chickpeas, rinsed and drained
2 cloves garlic
1/2 jalapeño pepper
Salt and pepper to taste
2 tsp lemon juice
1 Tbsp olive oil
1 Tbsp plain Greek yogurt
Water, as needed
2 scallions, finely chopped, or fresh basil for garnish

Directions:

Cook the peas according to the directions on the bag, likely boiling them in salted water for 1 to 2 minutes. Rinse the peas under cold water to stop further cooking.

Combine the peas, chickpeas, garlic, jalapeño, salt and pepper in a food processor and pulse until chopped. Add in the lemon juice, olive oil and yogurt and purée until evenly thick and blended. If the texture seems too thick, drizzle in water 1 teaspoon at a time until a more spreadable texture is achieved. Add more seasoning if required.

Chill and top with chopped scallions before serving, or fresh basil if you prefer a slightly milder spread.

Serve with crackers, pretzels, bread or assorted vegetable slices for a lively snack, or top a salad with a dollop of this hummus for a filling but light meal.

Serves 4 as an appetizer

Nutritional Information: Calories Per Serving: 453, Calories from Fat: 90, Fat: 10 g, Cholesterol: 0 mg, Sodium: 28 mg, Carbohydrates: 71 g, Fiber: 21 g, Sugars: 14 g, Protein: 23g

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Posted in: Healthy Living


Product Talk: Wonton Wrappers


It’s all your fault.

YOURS!

You know who you are, Blogger-Who-Loves-Buffalo-Chicken-As-Much-As-I-Do and Employee-Who-Pointed-It-Out.

I’m lookin’ at you.

Wonton wrappers are so much fun to use for everything from egg rolls to apple pies to, yes, Buffalo Chicken Cupcakes. 

These approximately 4 x 4-inch squares of thinly pressed dough are delicious and great for a variety of recipes. Stuff them with meat and veggies, wrap, bake or fry and use them as egg rolls. Line with apple pie filling, roll in cinnamon sugar, bake and call it an apple pie.

Or, make Buffalo Chicken Cupcakes.

*sigh.

It’s not a secret I ADORE buffalo chicken, OK?

And I’d taken a hiatus from writing about it…until a few days ago. But here’s one more recipe (for now), using easy, versatile wonton wrappers and my fave, buffalo chicken, for a meal easy to eat and yummy in your tummy.

Buffalo Chicken Cupcakes

Makes 12 regular cupcakes or 48 mini cupcakes

Ingredients:

1 (8 oz) pkg cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Instructions

Preheat oven to 375° F. Spray muffin tin very lightly with cooking spray.

In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture into each cup. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking, and if edges are browned, cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly; then remove from pan.

Note: Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli and dressings. Just ask someone if they aren’t there.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 108, Fat: 12 g, Cholesterol: 52 mg, Sodium: 603 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 16g

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Posted in: Product Talk


Dine In: Dolmadakia


The best Greek food I’ve ever eaten was in Germany. Go figure. But of course, that’s probably because I haven’t been to Greece…YET. (Visiting there is first on my to-do list.)

There was a little restaurant called the Poseidon, full of every Greek kitsch you can imagine – statues of Greek gods, faux-crumbling columns, brightly colored frescoes of sea sides, whitewashed houses and blue skies, a model of the Parthenon…you get the picture.

But the food was amazing. Every Friday night, for the better part of two years, my partner in crime, Susan, and I walked from our apartment building, on the grounds of a German military artillery school, to the Poseidon and sat outside on the patio every time weather permitted (which in Germany, doesn’t happen often).

Each meal there started off with an ice-cold shot of ouzo, a Greek liquor with a licorice flavor. They said it opened your digestive tract. Then we’d usually get a slab of goat cheese, milky-white, salty, and dressed with extra virgin olive oil and some capers. I almost always ordered the dolmadakia – as an appetizer they were served cold, or they came baked in a rich tomato sauce as a main course. Dolmadakia are grape leaves stuffed with a combination of meat, often lamb, and rice. We’d sip on a kristallweizen (a light, crisp, German wheat beer) during the meal, and, at the conclusion of the feast, the waiter would bring a snifter of metaxa, another Greek liquor, on fire. You blew out the colored flame and sipped it, closing your digestive tract.

Recreating the ‘dolma’ at home is a little time-consuming, but once you master the art of wrapping the grape leaves, it’s a great date-night, dine in meal.

Dolmadakia

Ingredients:

2/3 cup raw rice
1 (1 lb) jar grape leaves
6 small onions, finely chopped
3/4 lb ground lamb or ground beef, uncooked
1 tsp crushed dried mint
2 tsp finely chopped parsley
1 pinch cinnamon
1 tsp salt
Pepper
2 Tbsp olive oil
Chicken broth or water
2 lemons
2 egg yolks

Directions

Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
Unfold the grape leaves and rinse under cold running water.
In a bowl, combine the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
Form 1 tablespoon of the mixture into an oval shape, place on a grape leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish
Pour in the broth or water to cover; sprinkle with the juice of 1 lemon
Place a heat-proof plate on top of the grape leaves to weigh them down.
Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
Beat the egg yolks. Add the juice of the other lemon to the yolks.
Heat the yolk mixture, slowly adding some of hot broth from the dolmadakia while heating.
Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
Serve immediately while sauce is warm.

Serves 8

Nutritional Information:Calories Per Serving: 286, Calories from Fat: 141, Fat: 16 g, Cholesterol: 78 mg, Sugars: 2 g, Sodium: 1941 mg, Carbohydrate: 28 g, Fiber: 3 g, Sugars: 2 g, Protein: 12 g

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Posted in: Dine In


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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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