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Healthy Living: Airborne


AirborneAchoooo!!!!

Cold and flu season is upon us and “ain’t nobody got time” for getting sick.

I’d much rather prevent a cold than try to tackle it once the sniffles, sneezes, aches and pains have set in.

Airborne is a great product that helps boost your immune system as it fights attacks from colds and viruses. Airborne products contain key vitamins and minerals plus natural herbs that support immune health, including vitamin C, vitamin E, vitamin A, zinc, selenium, manganese and magnesium. All of this, coupled with a good diet and regular exercise, help keep you healthy at ANY time of year.

Airborne comes in various forms: dissolvable, chewable, gummy and more. It tastes great and is easy to use.

So, what do you choose: staying healthy or struggling to get healthy? 

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Posted in: Healthy Living


Shop the Sale: Boneless Chuck Roast with Bourbon and Coke


ChuckRoastSunday roast is a classic, but have you ever made one on the grill? With a twist on a popular Southern drink?

Don’t worry. The alcohol burns off when you cook it, but the flavors imparted by the sweet of the Coke and the sour of the bourbon meld together to make a beautifully caramelized crust on this boneless chuck roast, which is on sale this week at Brookshire’s.

Boneless Chuck Roast with Bourbon and Coke

Ingredients
2 1/2 lbs boneless chuck roast
1 (12 oz) can Coke (not diet)
3 oz bourbon
1 Tbsp vegetable oil
6 cloves garlic, minced or pressed
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp mustard seeds
1 tsp caraway seeds
1/2 tsp allspice berries
kosher salt and freshly ground black pepper, to taste

Directions:
Place chuck roast in a 1-gallon zippered-top plastic bag. 
Combine remaining ingredients in medium-sized bowl, pour into bag, seal and let marinate in refrigerator 2 to 3 hours, turning bag once or twice. 

Preheat grill with all burners on high heat for 10 minutes with lid down. 
With all burners still on high heat, place chuck on grill, close lid and sear 5 minutes per side. 
After searing, turn all burners to medium heat. Close lid and cook roast another 6 to 8 minutes for medium-rare, turning once midway through. 
Remove steak to platter, loosely tent with aluminum foil and let rest 10 minutes before slicing.

Nutritional Information: Calories Per Serving: 1491, Calories from Fat: 431, Fat: 48 g, Trans Fat: 0 g (18 g Saturated Fat), Cholesterol: 187 mg, Sodium: 342 mg, Carbohydrates: 219 g, Fiber: 1 g, Sugar: 1 g, Protein: 53 g

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Posted in: Shop the Sale


PRODUCT TALK: FRITOS


FritosThe State Fair of Texas, the largest state fair in the country, just ended, leaving behind enough memories of chicken-fried bacon, deep-fried Nutella and double-fried Oreo cookies to sustain me for the entire next year.

Fairs are known (notorious?) for their fried foods, but it’s never the deep-fried confections that make me think “fair.” It’s Frito pies.

The first year I moved to Texas, friends and I went to a regional fair where they bellied up to a brightly lit food truck and ordered a Frito pie.

“A WHAT?” I wanted to know. To the best of my knowledge, I was never exposed to this ooey-gooey-crunchy delicacy growing up in Virginia.

Oh yes, they were devouring cardboard trays full of Fritos piled high with chili, cheese, onions, jalapenos and onion straws.

I didn’t cave to the Frito pie temptation that day (I remember I was wearing a white sundress and was afraid to spill), but I did try it at another fair, the Southeast Texas State Fair, a few years later. (After I had children it really didn’t matter what I was wearing; it was probably stained anyway.)

The entire basis of the pie, of course, is the iconic Fritos corn chip, not a tortilla chip or a potato chip but a crispy, salty blend of Fritos goodness. I like the proportions on my Frito pie to be mostly Fritos with a little chili, a lot of cheese and a little mustard (don’t judge). As I’m not a fan of raw onions, I skip this step but have been known to garnish with jalapeno pepper slices.

While Frito pie will always remind me of the fair, it’s certainly not exclusive to this venue. Enjoy them watching the game, tailgating or just for an easy, fun dinner one night!

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Posted in: Product Talk


DINE IN: STEAK AND BLEU CHEESE SALAD


Steak and SaladI love a good juicy steak, and I really love stinky cheese. However, I’m trying to lose weight these days (again), so I try to get the flavors I love without all the calories. This is a fun, date night meal that won’t break the calorie bank. I’ve added extra veggies like bell peppers and mushrooms into this salad, too. The vinaigrette dressing is made with only one tablespoon of heart-healthy extra virgin olive oil, so it’s definitely a recipe you can LOVE for a dine-in Friday.

Steak and Bleu Cheese Salad

Ingredients:
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 lb lean sirloin steak, trimmed
cooking spray
2 Tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp extra virgin olive oil
6 cups torn Bibb lettuce
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup crumbled bleu cheese (about 2 oz)

Directions:
Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired internal temperature. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

Combine vinegar, mustard, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Nutritional Information: Calories Per Serving: 269, Fat: 12.4 g (4.9 g Saturated Fat), Monounsaturated Fat: 5.4 g, Polyunsaturated Fat: 0.8 g, Protein: 29.5 g, Carbohydrates: 9.4 g, Fiber: 2.6 g, Cholesterol: 57 mg, Iron: 2.8 mg, Sodium: 671 mg, Calcium: 141 mg.

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



FAMILY MATTERS: PETS AND HALLOWEEN


Pet CostumeIt’s almost time for Halloween, and it’s tempting to dress your pet up like a cute devil, hot dog, fairy or goodness knows what else.

Now, I’m not in the dress-your-pet-up category (but then again, my dogs chewed leather collars off of each other, so a Halloween costume wouldn’t stand a chance), but I will admit I’ve seen a cute devil Chihuahua or firefighter Dalmatian a time or two.

If you do choose to trick-or-treat with your pet this Halloween, keep a few things in mind.

First, your pet might not be a good candidate for dress-up. They might be the nervous type or the chewing type.

If indeed they do channel their inner costume diva, be sure to follow these guidelines:

  • Make sure the costume fits well and allows your pet to move around freely.
  • Avoid costumes with strings or small parts that can be chewed off and swallowed.
  • The costume should not restrict your pet’s vision, hearing or breathing in any way.
  • If you plan to take your pet trick-or-treating outside after dark, look for reflective safety stripes on the pet costume; add them yourself if the costume doesn’t come equipped with reflective stripes.
  • Always supervise your pet when he or she is wearing the costume so you can help your pet if there is a costume malfunction or the costume becomes hung up on anything.


FAMILY MATTERS: LEST WE NOT FORGET


Lest We Not ForgetI’m not sure how many of you have loved ones in nursing homes, but each time I go, it reminds me of the importance of not forgetting these special people. They are the ones who have been a part of our lives for so many years and helped us through our own life journeys. We must remember that even though someone is caring for them daily, we have a responsibility to be there for them. 

My stepmother has Alzheimer’s and is in the stage where she does not remember my name and a lot of days has no idea what is happening around her. Even with this, I visit at least twice a week and take her a banana milkshake (bananas are her favorite!), which she sips until the entire cup is empty. To see her smile when she sees me coming makes the visit worthwhile. Even though she does not “know me,” I am familiar and she remembers, I believe. This is a small gesture on my part, but I know she loves the sweet taste and that it brings her joy. Adding an ounce of happiness for her, at this stage in life, brings me even greater joy. 

We try to instill in our girls that even though our loved ones look different, act different and may not recognize us at times, they are a part of who we are and we WILL continue to love and care for them until the end. We are blessed to come in contact with so many others each time we visit, and I pray we are making an impact in their lives, also. There are so many people that are placed in homes and forgotten. It makes my heart ache. Colossians 3:12

Gratitude, patience, compassion, faithfulness….they don’t ask for much, only that we hold their hand, stroke their hair and be there. It may only be a banana milkshake, but it is so much more, for both of us. May this be a reminder to us all, lest we not forget those who have loved us for so long. Count your blessings daily, and give thanks for the time and opportunity you are given to be with them.   

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Posted in: Family Matters


SHOP THE SALE: SLOW COOKER APPLE BUTTER


Apple ButterI love apple butter! It reminds me of growing up in Virginia where we’d go west every fall to pick apples, sip fresh cider and take home Mason jars full of homemade apple butter. I ate it on toast, as a dip for apple slices and on sandwiches as a spread. You name it, I ate it. Yes, I even ate it out of the jar with a spoon. (No, I didn’t double dip.)

My friend, Steph, makes great apple butter in her slow cooker. It definitely doesn’t get much easier than that!

With Honeycrisp apples on sale this week, try this recipe and be sure to save some for a taste of fall all year long.

Slow Cooker Apple Butter

Ingredients:
6 lbs Honeycrisp apples
1 1/2 cups sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
juice of one lemon

Directions:
Peel, core and slice apples. Drench them in the juice from one lemon.

Put the apples, sugar and spices in a slow cooker (4 quarts or larger), cover and cook on high for one hour.

Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.

Transfer to hot, sterilized jars, taking care to not fill past the headspace line.

To Can: Process the jars for 10 minutes in a water bath canner. Refrigerate any jars that fail to seal properly.

To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year for the best quality.

Serves 24

Nutritional Information: Calories Per Serving: 91, Calories from Fat: 2, Fat: 0.2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 20 g, Protein: 0 g

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Posted in: Shop the Sale


MI BLOG HISPANO: SOPA DE FRIJOL


Hispanic BlogOtra Sopa Buena para el Alma…

Por allí dicen que la sopa de pollo es buena para el alma y eso es muy cierto, nada como una suculenta sopa de pollo para levantarnos el alma, el ánimo y ayudarnos a recobrar energías y buenas vibras; especialmente si esa sopita estaba hecha por mi mamá o mi abuelita cuando estaban cerca de mi.

Hace unos días con estos cambios de clima, sentí como que me faltaban las fuerzas y recordé una receta que recientemente había leído en “Selecciones – de Reader Digest”, mi revista favorita de todos los tiempos.  No era precisamente de pollo, pero se me antojó y decidí cocinarla. Les cuento que esta “Sopa de Frijol” me quedo exquisita y no sólo recuperé las fuerzas sino la alegría al comerla. Así, que hoy decidí compartirla con ustedes, porque sé, que se avecina la temporada de la gripe y de las alergias. Espero que les guste y les ayude a sentirse tan bien como yo.  

Sopa de Frijol

Ingredientes:
4 tazas de frijoles negros, cocidos y escurridos
2 cucharadas de aceite de oliva
½ cebolla, picada finamente
2 tallos de apio, cortados delgados
3 tomates sin las semillas y picados en cuadritos
2 chiles chipotles secos, en rodajas
2 hojas de epazote
2 cucharadas pequeñas de consomé de pollo en polvo
Sal y pimienta al gusto
2 tazas del liquido donde se cocieron los frijoles
4 tazas de caldo de pollo (1 Litro)
3 chiles chipotles secos, remojados en agua caliente y escurridos
½ taza de cilantro picado
Limones para acompañar

Para 5 personas

Preparación:
Calienta el aceite, fríe la cebolla y añade el apio; deja cocinar hasta que se doren ligeramente. Agrega la mitad de los frijoles, los tomates, lo chipotles en rodajas, el epazote y el consomé; deja cocinar por 3 minutos mas. Deja reposar.

Licua el resto de los frijoles con el liquido donde se cocieron y los chipotles  remojados, agrégalo a lo que preparaste anteriormente. Agrega el caldo de pollo y deja cocinar hasta que hierva.

Al servirla acompáñala con cilantro y limón y a sentirte mejor! 



HEALTHY LIVING: SPAGHETTI SQUASH


Spaghetti SquashI thought everyone knew about spaghetti squash. In fact, I thought I was one of the last people to figure out, years ago, that you can use a spaghetti squash just like pasta, thus the name. I was recently with a group of friends who had never eaten spaghetti squash. 

Spaghetti squash is very healthy. It’s one of those vegetables I passed off to my kids as another meal until they were old enough just to TELL them it was squash. Why did I do that? Why didn’t I just say, “This is healthy spaghetti squash and it’s delicious.”? Oh well, live and learn. Teach your kids about healthy food early! **steps off my soapbox**

One cup of squash has 42 calories; 10 grams of carbohydrates, which are complex good carbs; 0 grams of cholesterol; 28 mg of sodium; plenty of vitamins 1, B1, B2, B3, B5, B6 and C; potassium; and small amounts of zinc, phosphorus, iron, calcium, magnesium and copper. Plus, did I mention it’s yummy?

Just try this. You’ll love it. Tell the people you make it for that it’s delicious AND healthy. 

Spaghetti Squash with Parmesan

Ingredients:
1 large spaghetti squash (about 5 lbs)
4 Tbsp olive oil
kosher salt
freshly ground black pepper
2 medium garlic cloves, finely chopped
1 medium shallot, finely chopped
3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

Directions:
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil, and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. 

Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until simmering, about 3 minutes. Add the garlic and shallot. Season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.  

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Posted in: Healthy Living


PRODUCT TALK: UNCLE BEN’S READY RICE


Uncle Ben's Ready RiceWhen I was growing up, I never appreciated my mom’s rice.

Plain, white rice.

Simple, right?

Apparently not for me.

Rice should be one of the first things you learn to cook. Boil water. Add rice. Simmer. Done. For some reason, I never quite mastered this art. My friend from Korea even tried to show me how to measure one fingertip’s worth of water above the level of rice, then cook. It didn’t work. My rice always turned out chewy, sticky, crunchy or burned.

My mom was visiting from Virginia over Christmas last year, and I purposely planned a meal that had to be served over rice so I could watch her make it. Guess what? She does it the EXACT same way I do. Why does hers taste so much better and come out all light and fluffy?

I admit, I gave up.

Luckily for me, Uncle Ben’s makes Ready Rice! It comes in pouches that microwave in 90 seconds. Yes, you read that right…90 seconds, and it comes out light, fluffy and full of flavor without spending 20 minutes simmering sticky stuff.

It also comes in a multitude of flavors. We like the Long Grain & Wild Rice the best, with the Creamy Four Cheese being a close second. It also comes in Basmati, Brown Basmati, Butter & Garlic, Cajun Style, Chicken Flavored Whole Grain Brown, Garden Vegetable, Jasmine, Original (just as good as mom’s), Red Beans & Rice, Rice Pilaf, Roasted Chicken, Spanish Style, Teriyaki Style and Whole Grain Brown.

They are delicious! Grab a pouch and try them out today.

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Posted in: Product Talk


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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.

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