share. The Brookshire's Blog

Company News: Kaufman Brookshire’s Receives Renovations


Grand reopening celebrations were hosted March 27 for the recently renovated Brookshire’s Food Store located at 2235 S. Washington. An official ribbon-cutting ceremony was held at 10 a.m. and featured Chamber of Commerce President Anne Glasscock, Kaufman Mayor Dr. William Fortner and Brookshire Grocery Co. Chairman of the Board Brad Brookshire. Brookshire’s Store Director Paul DiBari presented donation checks totaling $1,000 each to the Genesis Center of Kaufman, Kaufman High School and Scurry-Rosser High School.

The 52,680-square-foot store now features a modified storefront and a remote drive-thru pharmacy lane for increased customer convenience. Other upgrades include modern and sleek décor inside the store, polished flooring that reduces the amount of cleaning agents used, new check stands and enhanced lighting. The deli received an all new line-up, including an expanded chef-prepared section, a pizza operation that prepares freshly baked and take-and-bake pizzas, a sushi bar and gourmet olive bar, in addition to a new dining area with free WiFi. The upgraded bakery department now boasts a cake decorating station where customers can view in-progress cakes and other bakery creations. Brookshire’s wine and beer area was expanded to provide customers a wider, more diverse selection of beverages.

“We have been serving the Kaufman community for more than 40 years now, and we are happy to provide an updated, state-of-the-art shopping experience for our valued customers,” Rayford said. “This enhancement has allowed us to expand our selection and offer many new products and services that will allow us to better to serve this community.”

The grand opening festivities will continue throughout the following weeks with special giveaways and promotions. An Apple iPad and 25 reusable grocery bags will be given away each week until April 23 through a sweepstakes customers are entered into by using their Thank You Card. In addition, a free 1,000 yourpoints coupon will be offered to any new or transferred prescriptions filled at Brookshire’s pharmacy. More special offers will be announced in the weekly grocery ads.
| Permalink | Print
Posted in: Company News


Dine In: Blackened Red Snapper


Today is Good Friday, the day Christians around the world celebrate as the day Christ died on the cross to save us from our sins.

I grew up in the Roman Catholic Church and attended a parochial school through the eighth grade. Good Friday meant going to the Stations of the Cross in the morning and sitting in reflective silence on Good Friday afternoon, during the time it was said Jesus was hanging on the cross.

Have you ever tried to keep five kids quiet and still for three hours? Yeah, me either.

I recall a lot of muffled giggling into couch cushions when we were supposed to be thinking about being saved from our sins.

We never ate meat on Fridays during Lent and especially not on Good Friday, so here’s a recipe for blackened red snapper that both respects tradition and gives you a meal to look forward to. 

Blackened Red Snapper

Ingredients:

3 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
3/4 tsp cayenne pepper
1 tsp sugar
2 tsp salt
1/2 tsp freshly ground black pepper
6 (6 oz) red snapper fillets, with skin
4 Tbs olive oil

Directions:

In a small bowl, combine all ingredients except fish and oil and set aside.

Place fillets on a plate, skin side up, and score a few times with a sharp knife across skin to keep fish from curling up while cooking. Turn fillets over and sprinkle with a heaping teaspoon of spice mixture, patting gently. Cover and chill for 1 hour.

Heat 2 tablespoons oil in a heavy skillet. When hot, but not smoking, add half of the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip, cook 2 to 3 minutes more, or until cooked through. Transfer fillets to a plate, wipe skillet with a paper towel, and repeat with remaining oil and fillets. 

Serves 6

Nutritional Information: Calories per Serving: 241, Calories from Fat: 101, Fat: 11 g, Cholesterol: 0 mg, Sodium: 776 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugars: 1 g, Protein: 33 g

| Permalink | Print
Posted in: Dine In


Family Matters: Let the Eating Frenzy Begin


I’d always heard horror stories of the bottomless pits that teenage boys have for stomachs. My friends who have older children have intoned, “Just you wait.”

I think the wait is over.

With an 11-year-old and a 9-year-old, it seems food is flying out of the house as quickly as I can go to Brookshire’s to restock.

Last night was the boys’ first night home after a spring break trip. They asked for a veritable feast of hot dogs and hamburgers, so I got out the grill and fired it up. I had purchased a pound of 80/20 hamburger meat, so I made four patties, about a 1/4 pound each. I’d planned on bringing one leftover burger to work today for lunch.

The 11-year-old ate three of them – on a bun, with oven-baked fries, THREE. After the second, I cautioned him about being hungry, waiting a few minutes, listening to his stomach, etc. So he waited…and was still hungry. I couldn’t believe it.

Meanwhile, little brother was the hot dog king, devouring three as well, on buns, with oven-baked fries.

I couldn’t believe it. No leftovers. Not a single one.

Then they ate a cookie. Then the 9-year-old ate a banana. 

Where do they put it all? Where am I going to get it all?

| Permalink | Print
Posted in: Family Matters


Shop The Sale: Grilled Chicken Parmesan


I’m Italian by heritage. I don’t know whether it’s nature or nurture, but I love all Italian foods. It’s so interesting to me to study the foods from the different regions of the same country.

Not all Italian food is the same – like we have Southern cooking, Tex Mex, California cuisine and 16 different definitions of “barbecue,” so do the Italians have different styles of cooking based on different regions.

Venice has a lot of seafood. Florence is known for rustic Italian dishes. Sicily for its smoked meats and sausages. You get the idea.

Did you know that pasta isn’t even the main course of Italian meals? No, it’s the starter. Meat is the main course, and a salad or cheese plate finishes the meal.

Chicken parmesan is known as a classic Italian meal, and I never saw it on a menu in my many, many trips to Italy. I still love it, however, as do many of my American friends.

But what I don’t like is the breaded, fried chicken. I mean, I like it, but I also like creating a healthier version. With Brookshire’s boneless, skinless chicken breasts on sale this week, it’s easy to bring a taste of Italy to your backyard. Because this recipe is so simple, I recommend highlighting the flavors by using the freshest tomatoes and some quality parmesan cheese. Because this meal is simple, yet flavorful, it’s perfect for a weeknight or a weekend entertaining guests!

Grilled Chicken Parmesan

Ingredients:

4 Brookshire’s boneless, skinless chicken breasts
2 Tbs extra-virgin olive oil
2 Tbs Italian seasoning blend, such as McCormick’s
2 roma tomatoes (or whatever is in peak season)
1/4 lb. good quality parmesan cheese, sliced into thin slices

Directions:

Rub chicken breasts with olive oil. Sprinkle with Italian seasoning, rub into chicken.

Prepare grill to medium-high heat. Grill chicken until cooked through or until juices run clear. Remove from grill and let rest.

Slice tomatoes into thick slices. Place on a piece of foil; place foil on grill. Grill until tomatoes are soft (as an alternative, you can place a whole tomato on grill, turning frequently until skin is charred, then remove and slice).

Place tomato slices on top of chicken, about two per breast. Top with two slices of parmesan cheese.

Turn off gas grill or use indirect heat on charcoal grill. Place chicken Parmesan stacks back on grill, close lid until tomato is soft and cheese has also softened, one or two minutes.

Serve immediately.

Serves 4

Nutritional Information: Calories per Serving: 348 g, Calories from Fat: 161 g, Fat: 18 g, Cholesterol: 130 mg, Sodium: 129 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugars: 2 g, Protein: 43 g

| Permalink | Print
Posted in: Shop the Sale


Healthy Living: Homemade Fruit Leathers


When we were growing up, mom made our school lunches: one sandwich, one piece of fruit, one cookie or small dessert.

Then, dad took over the job of packing lunches.

Imagine our glee when we opened our lunch boxes at school to discover a sandwich, a fruit roll-up and a cookie. Two desserts! We’d hit the jackpot!

I think this newfound nirvana lasted maybe a week before someone slipped and ratted dad out. He honestly didn’t know that a commercially prepared fruit roll up did not count as a serving of fruits or vegetables. Bless his heart.

However, fruit roll-ups or fruit leathers are super easy to make at home, taste a lot better and don’t leave red dye No. 40 all over your hands.

And best of all, they probably do count as a serving of fruit.

Homemade Fruit Leathers

Ingredients:

3 cups ripe, chopped fruit (Strawberries and peaches are my favorite. I can’t get bananas to work right, but we also love raspberries.)

Sweetener, to taste (I use about 3 Tbs honey. You could also use granulated sugar).

Directions:

Preheat oven to 150° F or the lowest temperature your oven will go. Line a 11 x 17 baking sheet with a Silpat nonstick baking mat or parchment paper.

Purée the fruit and sweetener in a blender or food processor until smooth. Pour fruit mixture onto prepared baking sheet and spread to about a 1/8″ thick. Tilt the sheet back and forth to evenly distribute the fruit mixture.

Place baking sheet in the oven and bake for 6 to 8 hours, until fruit mixture is set and the center is not sticky. Remove from oven and let cool to room temperature. Gently peel off the fruit leather from the Silpat mat or parchment paper. Cut into squares or strips (I’ve found a pizza cutter is great for this). If you want to make fruit roll-ups, roll the strips in parchment paper. Store in an airtight container. 

Serves 10

Calories per serving: 34 g, Calories from fat: 0 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 8 g, Sugars: 8 g, Protein:0 g. 



Product Talk: Sweet Baby Ray’s Honey Chipotle Barbecue Sauce


Last weekend I’d planned to barbecue some chicken. I thought I had a bottle of my favorite barbecue sauce on hand, but I was sadly mistaken and dinner was waiting. I ran to Brookshire’s, which, luckily, is only about a half mile from my house. I was searching for my favorite sauce, Sweet Baby Ray’s Honey Chipotle. I love it on chicken; I love it on ribs.

Sweet Baby Ray’s Honey Chipotle Barbecue Sauce is the perfect blend of sweet and savory. The honey makes it sweet, but not too sweet, and the chipotle gives it a heat that strikes the back of your tongue and is oh-so-satisfying.

I used it for chicken wings for a party recently. It doesn’t get much easier than this, and they were devoured in the blink of an eye.

Honey Chipotle Wings

Ingredients:
2 lbs chicken wings
1 bottle Sweet Baby Ray’s Honey Chipotle Barbecue Sauce

Directions:

Combine ingredients in a slow cooker. Cook on low for 8 to 9 hours. Serve hot. 

Serves 4 as a meal, up to 16 as an appetizer portion 

Nutritional Information: Calories per Serving: 221, Calories from Fat: 38, Fat: 4 g, Cholesterol: 50 mg, Sodium: 519 mg, Carbohydrates: 28 g, Sugars: 26 g, Protein: 17 g

| Permalink | Print
Posted in: Product Talk


Company News: Brookshire’s Makes Debut In Pottsboro


After months of anticipation, the small community of Pottsboro, Texas, finally has its own grocery store.

The new 37,400-square-foot Brookshire’s Food Store, located at 11205 N. State Highway 289, opened its doors March 20 with a grand opening and ribbon-cutting celebration. The event was emceed by Pottsboro Chamber of Commerce President Bobby Hancock, with Pottsboro Mayor Frank Budra and BGC President and CEO Rick Rayford also in attendance. Charitable donations totaling $1,000 each were presented to Lakeway Christian Community Resale Barn, Visions of Sugar Plums Charitable Foundation and Pottsboro Kids’ Club. The store has created more than 100 new jobs for Pottsboro.

The new supermarket, which includes a fuel center and drive-thru pharmacy, boasts a modern design and many energy-efficient and sustainable features, such as skylights, an automated lighting control system to reduce electricity use, roofing with the highest reflectance rating, and environmentally friendly insulation. Other features include a cutting-edge cooling system that controls refrigerated and frozen foods freezers and coolers, as well as durable, polished concrete flooring that reduces the amount of cleaning agents used.

The store’s bakery provides cakes, cupcakes, cookies, donuts, pastries and a wide variety of breads, in addition to fresh flour tortillas made daily. The deli offers a dining area with free Wi-Fi, and carries gourmet sandwich meats and cheeses, in addition to ready-to-eat foods including rotisserie chicken, fried fish, hamburgers and hot dogs, among other items.

Fresh produce – including organic, locally grown and exotic produce – is also available, and the store’s meat market offers choice and higher grades of beef, along with a wide selection of fresh pork, chicken and seafood products. 

“We are pleased to offer the Pottsboro community a state-of-the-art shopping experience, and we look forward to serving them here for many years,” Rayford said. “Pottsboro is a wonderful, close-knit community that exemplifies the values BGC was founded on, and we are very excited to bring our mission of providing a great food and shopping experience to this area.”

The grand opening festivities will continue throughout the following weeks with special giveaways and promotions. An Apple iPad and 25 reusable grocery bags will be given away each week until April 16 through a sweepstakes customers are entered into by using their Thank You Card. In addition, a free 1,000 yourpoints coupon will be offered to any new or transferred prescriptions filled at Brookshire’s pharmacy. Yourpoints is Brookshire’s exclusive reward program that allows customers to earn points for purchases and redeem them for savings on groceries and fuel by using their ThankYou Card, the store’s frequent shopper program card. More special offers will be announced in the weekly grocery ads.

| Permalink | Print
Posted in: Company News


Dine In: Pizza Casserole


If it’s Friday, it’s pizza – at least when my kids are home. This was a fun recipe I recently discovered at a Sunday-school potluck and brought it home to try. My boys loved it and loved helping me make it.

You can substitute different shapes of pasta and use almost any pizza toppings you’d like. My kids had an argument over pepperoni versus hamburger and mushroom, so I let them fix individual casseroles. Voila! Problem solved.

Pizza Casserole

Ingredients:
16 oz penne pasta
2 jars (32 oz) red pasta sauce
3 cups mozzarella cheese
1/2 cup shredded parmesan cheese
Pizza toppings of your choice, such as 1/2 lb ground beef (browned), 8 oz pepperoni, black olives, mushrooms, green peppers, etc…

Directions:

Cook noodles according to package directions. Drain well. Toss with red sauce and half of cheese. Place half of noodles in prepared dish. Cover with three-quarters of pizza toppings. Top with remaining noodles. Cover with the other half of the cheese, then with the remaining quarter of pizza toppings.

Bake at 350° F until cheese is bubbly.

Serves 8

Nutritional Information: Calories per Serving: 632, Calories from Fat: 316, Fat: 35 g, Cholesterol: 108 mg, Sodium: 2123 mg, Carbohydrates: 61 g, Fiber: 8 g, Sugars: 12 g, Protein: 27 g

| Permalink | Print
Posted in: Dine In


Family Matters: How Does Your Laundry Grow


I’m pretty sure that last week I did 18,327 loads of laundry –  at least. 

Between me and my two sons, we can accumulate some serious dirty laundry. 

Curt went to camp last week on a school trip, so there was his sleeping bag, two towels that had been balled up under his bunk bed for three days, two washcloths, four pairs of socks he’d walked through the woods in, four pairs of pants he wore to sit on the bank of the lake, three sweatshirts that smelled like campfire smoke, sweat-stained T-shirts and a pair of tennis shoes I strongly suspect went into the lake. All needed to be washed, ASAP. 

Then, there was Luke. He had a soccer game Saturday. His new team uniforms are white –  all white. 

Who gives 9-year-olds all-white uniforms? 

It went through the wash twice, due to the copious grass and mud stains.

I’m not even going to mention the fact that my kids wear something for five minutes and all of a sudden it’s dirty. 

As for me, my work clothes go in cold, delicate cycles, so they have to be done separately from the yoga pants and UT Austin sweatshirt that are my weekend uniform. 

Luckily, we get all our household essentials at Brookshire’s, so stocking up on laundry detergent, especially when it’s on sale, isn’t a problem. 

Now, if only I could get Brookshire’s to come over and fold.

| Permalink | Print
Posted in: Family Matters


Shop The Sale: Hothouse Bell Peppers


When I say the word “pepper,” my kids cringe.

“I don’t want that stuff. That tastes spicy on my mouth,” my younger son wails.

Clearly, he has not developed his footing for peppers yet.

But hothouse bell peppers don’t have a spice to them. Instead, the sweet red, yellow and orange varieties complement the more savory, earthy, green versions.

Either way, they’re delicious as a topping for fish – the delicate flavors complement each other perfectly.

Hothouse Sweet Bell Peppers with Red Snapper

Ingredients:

1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp Hungarian paprika
Black pepper, to taste
2 Tbs vegetable oil
2 lbs red snapper, cut into 1/4-inch fillets
1 hothouse sweet red pepper, cut peppers into 1/4-inch strips
1 hothouse sweet yellow pepper, cut peppers into 1/4-inch strips
1 hothouse sweet orange pepper, cut peppers into 1/4-inch strips
1/2 cup parsley, chopped
5 garlic cloves, peeled
1/4 cup water

Directions:

Blend all spices together, add oil and mix well.

Roll snapper fillets in mixture and place in a nonstick skillet.

Roll bell peppers in the remaining mixture and arrange over snapper and sprinkle parsley on top.

Add garlic cloves and water.

Refrigerate until ready to serve.

Simmer, covered for approximately 10 minutes until liquid is evaporated and snapper is opaque and firm to touch. Don’t overcook.

Serves 6

Nutritional Information: Calories per Serving: 252, Calories from Fat: 65, Cholesterol: 71 mg, Sodium: 101 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugars: 2 g, Protein: 41 g



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