share. The Brookshire's Blog

Shop the Sale: Chili Lime Chicken


I love to write about my friends, but not all of them love to be written about.

I don’t think this one will mind.

She came into my life in a professional capacity, a whirling dervish of energy and laughter in an otherwise quiet office. With her feisty Mexican attitude (her words, not mine) and her South Texas flair, she brought a vigorousness to our staid office that hadn’t existed before.

It wasn’t uncommon for me to startle out of deep concentration because she started laughing uproariously at an email she’d received, something she’d read or something she’d seen on social media.

She loves to read, just like me, and she loves to eat, just like me.

While cooking wasn’t her passion in life, she certainly loved to share recipes and discuss cooking (and eating) with me. She made the best empanadas I’ve ever eaten.

She posted this recipe recently, so I know it will be good, plus it’s perfect for the Brookshire’s split chicken breasts that are on sale this week.

Chili Lime Chicken

Ingredients:
6 to 8 split chicken breasts
1/4 cup mild chili powder
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp cumin
1/2 Tbsp smoked paprika
1/2 tsp chipotle powder or cayenne pepper
1/2 tsp thyme
juice of 1 large lime
2/3 cup canola oil

Directions:
In a medium glass bowl, combine all of the dry spices. Whisk in the lime juice and canola oil until well-combined. If it seems too thick, add a little more oil. Taste for salt.

Arrange the chicken breasts in a glass baking dish. Take the marinade and pour over chicken. If you have to, use your hands to make sure chicken is covered completely. Marinate in refrigerator for 3 hours.

Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400° F. Line a baking sheet with foil paper. Arrange chicken breasts onto baking sheet and do not overcrowd. Bake in oven for 30 minutes. Remove from oven and let stand for 5 to 6 minutes.

Serve as is with your favorite rice dish or slice thin for tacos. It makes a great topping for your favorite salad. If you serve it sliced, it yields up to 10 servings.

Notes: This chicken tastes great for tacos, burritos, enchiladas, salads or just with your favorite rice dish. You can also grill the chicken instead of baking it in the oven, just take care that the spice rub does not burn.

Nutritional Information: Calories Per Serving: 343, Calories from Fat: 252, Fat: 28 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 65 mg, Sodium: 1393 mg, Potassium: 114 mg, Carbohydrates: 4 g, Fiber: 2 g, Sugar: 1 g, Protein: 22 g.

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



Healthy Living: Banana Beet Smoothie


Banana Beet SmoothieI’ll confess: the first thing that drew me to this recipe was the pretty pink color in the picture on the recipe!

I’m easy that way.

Then, I read that it contained beets, and I wasn’t going to try it. However, beets are often called one of the world’s healthiest foods. They have antioxidant, anti-inflammatory and detoxification properties.

They are high in folate, manganese and potassium. They also provide significant fiber and copper!

I can’t even taste “beets” in this smoothie recipe. Try it and you’ll see! 

Banana Beet Smoothie

Ingredients:
4 small raw beets, peeled and cut in bite-sized pieces (if your blender is not strong enough, steam beets first for easier blending)
1 small banana (for a thicker smoothie, use a frozen banana)
1 small green apple, chopped
1 small sweet Meyer lemon, juice only
1/2 cup fresh squeezed orange juice

Directions:
Place all ingredients in the blend. Blend until smooth.

Nutritional Information: Calories Per Serving: 407, Calories from Fat: 11, Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 317 mg, Potassium: 2027 mg, Carbohydrates: 97 g, Fiber: 15 g, Sugar: 70 g, Protein: 9 g.

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



Product Talk: Brookshire’s Deli Fried Chicken


Brookshire's Deli Fried ChickenI was craving fried chicken the other day.

I never crave fried chicken or anything “fried,” usually.

One Sunday recently, I wanted chicken, egged on by my boys who spurred on my craving by suggesting an “old-fashioned” picnic in the park.

Who am I to say no to that?

I wasn’t going to make fried chicken (previous attempts have taught me to leave it to the experts), so we went to the Brookshire’s Deli to pick up a box of their fried chicken.

It was heavenly. It was crispy, juicy and perfectly seasoned. The boys devoured several breasts a piece, and then lay on the picnic blanket in the sunshine, holding their bellies and groaning.

Brookshire’s fried chicken, at the deli counter, is prepared daily. You can get assorted pieces, like breasts, wings, drumsticks or thighs. Best of all, it’s affordable and delicious, and you don’t have to scrub down your kitchen afterward!

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Posted in: Product Talk


Dine In: Key Lime Parfaits


The other night, I was talking to a friend, and we were reminiscing about amazing vacations we’d taken (because it’s been a long time so memories are really all we have). Of course, one of the things we remember most about each of these trips is the food.

My most memorable meal took place near Florence, Italy.

He said the most amazing dessert he’d ever had was a key lime pie on a cruise. He said he ate some every night during the trip and had never had any that was as delicious again.

About a week ago, a friend posted a picture on Facebook of a key lime pie she was eating. That did it. I had to have some. I decided not to make a pie, lest it not measure up to the epic version from the cruise, but these parfaits satisfied my craving and were the perfect dessert on a spring night at home.

Key Lime Parfaits

Ingredients:

Graham Cracker Crumble:
3 Tbsp unsalted butter
2 Tbsp white sugar
1 Tbsp light brown sugar
1/2 cup graham cracker crumbs

Key Lime Cream:
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbsp grated lime peel
1 cup of the sweetened whipped cream from the recipe right below

Sweetened Whipped Cream
2 cups whipping cream, chilled
1/4 cup powdered sugar
pure vanilla extract

Directions:
Melt butter in a small, heavy skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.

To make the key lime cream, stir condensed milk, lime juice and lime peel in a large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.

For whipped cream topping, beat 2 cups whipping cream in a bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl and the beaters in the freezer 10 minutes before you make the whipped cream.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture. Save the remaining whipped cream for topping the parfaits.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

Nutritional Information: Calories Per Serving: 351, Calories from Fat: 125, Fat: 14 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 45 mg, Sodium: 188 mg, Potassium: 249 mg, Carbohydrates: 52 g, Sugar: 48 g, Protein: 6 g.

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

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Posted in: Dine In


Family Matters: Brownie Cake Pops


Brownie Cake PopsKids Love Cake Pops! 

It’s 7PM Saturday night before Easter Sunday, and I’m in the kitchen finishing up my cooking and baking for Easter lunch when my 12-year-old daughter, Grace, comes into the kitchen. She asked me if she could make cake pops. She went on to tell me that she would make them herself, and they would be in the shape of Easter eggs and would be all different colors with sprinkles and decorations. I explained to Grace that cake pops are not easy to make and that it takes a lot of time to bake, cool the cake and decorate, not to mention it is 7PM on the Saturday before Easter Sunday. Grace did not really care what time it was; she had her mind made up that she was going to make cake pops!

One of my platforms in life is “seize the moment.” I already knew I had on hand: brownie mix, a can of frosting, almond bark, cake pop sticks and tons of decorations. So, there was no excuse not to seize the moment with my daughter except for that time was not on our side. I gave into her begging to make cake pops, but I told her this was her project and that she needed to do most of the work.

Grace worked all night on her cake pops and even made a step-by- step YouTube video of her baking adventure! I tried to get in the video a couple of times, but I’m sure she edited me out!

Come Easter Sunday lunch, when everyone was sitting around the table, Grace proudly placed her decorated jar of cake pops on the table. She beamed with pride and told everyone that she baked these all by herself! This was a special time in the kitchen with my daughter and one that I am going to cherish. Don’t miss out on opportunities to seize the moment with your family. Count your blessings and give thanks for those special moments.

Grace’s Brownie Cake Pops

Prep Time: 30 minutes
Cook Time: 30-40 minutes
Decorating Time: 30 minutes
Makes: 12 Pops

Ingredients:
1 box brownie mix
1 can cake frosting
1 pkg almond bark
sprinkles
cake pop sticks

Preheat oven to 350° F. Bake brownies as directed. Cool completely.

Directions:
In a large bowl, crush cooled brownies and mix in cake frosting. Mix all together well to form dough – it will be a sticky mess!

Shape the dough into 1 ½-inch balls. Place balls on wax paper and freeze for at least 30 minutes.

When ready to decorate, place the cake balls on the cake pop sticks and dip in melted almond bark. Place each ball on wax paper and immediately cover with sprinkles. Allow at least 30 minutes for almond bark to harden.

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Posted in: Family Matters


Mi Blog Hispano: Miel Canela para la Salud


Mi Blog HispanoCuando estaba pequeña cada vez que tenía algún malestar recuerdo como mi abuelita  siempre tenía algún remedio natural que venía endulzado con miel y canela, pero resulta que al pasar del tiempo entendí que el uso de la miel no es solo para endulzar la vida y el de la canela no solo para dar sabor, sino que estos, tienen muchos beneficios para la salud. La miel, a pesar de ser dulce, la ciencia ha demostrado que tomando una dosis normal, como si de una medicina se tratara, la miel no hace daño ni a los diabéticos. Así que hoy quiero compartirles estas maravillosas formas de usar la miel y la canela para  mejorar la salud.

Enfermedades del corazón: desayuna una tostada de pan con miel y canela.

Picadas de insecto: aplica sobre las picaduras una mezcla de una cucharada de miel, dos de agua tibia y una de canela en polvo.

Artritis: prepara una taza de agua caliente con dos cucharadas de miel y una de canela en polvo. Bebe por la mañana y por la noche.

Pérdida del cabello: aplica una pasta de aceite de oliva muy caliente con una cucharada de miel y una de canela en polvo. Hay que dejar actuar 15 min.

Infecciones de riñones: prepara un vaso de agua con dos cucharadas de canela en polvo y una de miel. Tómalo por la mañana y por la tarde.

Dolores de dientes: Haz un pasta con una cucharada de canela y cinco de miel. Repetir tres veces al día.

Colesterol: dos cucharadas de miel con tres de canela, mezclado con 16 onzas de agua y tomadas tres veces al día.

Resfriado: mezclar una cucharada de miel tibia con 1/4 de canela en polvo.

Digestión: mezclar la miel con la canela.

Vejez:
mezclar cuatro cucharadas de miel con una de canela y tres tazas de agua. Hervir para hacer un té. Hay que beber 1/4 de la taza entre 3 y 4 veces al día.

Pérdida de peso: beber miel con canela hervida en una mezcla con agua. Beber antes de acostarse.

Dolores de garganta: tomar cada cuatro horas una cucharada de miel, mezclada con media de Vinagre de Sidra. 



Shop The Sale: Pork Spareribs


Pork SpareRibsLast weekend, I went to one of the best events I’d EVER been to in the city where I live: the Red Dirt & Barbecue Festival. Brookshire’s provided all the sodas for the event…provided all the sodas which were FREE, I might add…and they were certainly welcome on such a warm spring day in Texas.

The Red Dirt & Barbecue Festival was exactly what it sounds like – a day featuring four Red Dirt bands and 15 (yes, 15) different barbecue restaurants from all over the South giving out samples of their best meats.

We were in hog heaven, pun slightly intended.

We spent the afternoon sampling ribs, sausages, brisket, potato salad, beans, chicken and steak. Everything was so delicious, and I didn’t have a bad morsel of food the entire event.

I really enjoyed sampling the ribs. Ribs aren’t something I make at home very often so any chance I get to eat them, I grab it! I quickly got over my awkwardness about gnawing on a rib bone in public and even got to the point of licking my fingers after I finished a meaty morsel. There were beef ribs, short ribs, pork ribs, and spareribs; you name it, it was at the festival!

My boyfriend loved the ribs, too, but he and I disagree on one thing: He doesn’t like any sauce on his ribs, only a dry rub, while I love a tangy sauce to complement the savory meat. Which do you prefer?

In honor of Red Dirt & Barbecue (which should take place in April next year, as well), here’s a recipe for pork spareribs, on sale this week at Brookshire’s. Of course, all the big barbecue joints had massive smokers and grills, but you can make these right in your oven.

Pork Spareribs

Ingredients:
4 to 5 lb pork spareribs
2 Tbsp butter
1 medium onion, finely chopped
1/2 cup celery, finely chopped
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 Tbsp brown sugar
2 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1/2 tsp ground mustard
1/8 tsp pepper
1/8 tsp chili powder

Directions:
Cut ribs into serving-size pieces; place in a shallow roasting pan, bone-side down. Bake, uncovered, at 350° F for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.

Add onion and celery; cook and stir for 4-5 minutes or until tender.

Stir in the remaining ingredients. Bring to a boil; reduce heat.

Simmer for about 10 minutes or until slightly thickened, stirring occasionally. Remove from heat.

Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer, or until ribs are tender.

Serves 6

Nutritional Information: Calories Per Serving: 318, Fat: 17 g (7 g Saturated Fat), Cholesterol: 94 mg, Sodium: 478 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 27 g.

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



Healthy Living: Pesto Squash Boats


Squash BoatsRecently, I made the decision to try a diet with fewer processed foods. I have a few health issues that I think can be solved with better eating habits instead of medicines.

However, every Thursday is “Pasta Thursday” at my house and my kids love it. I didn’t want to change that for them.

So, I thought I’d try spaghetti squash. Even more daringly, I thought I’d try it with them. I made this version tossed with pesto, and they loved it. Even better, they thought eating it right out of the “shell” was fun and different.

You can top it with any sauce you want, too.

Pesto Squash Boats

Ingredients:
1 spaghetti squash, halved and deseeded
4 garlic cloves , minced
1 Tbsp olive oil, divided use
1/2 cup prepared pesto sauce

Directions:
Cut squash in half and scoop seeds out with spoon.
Toss olive oil and garlic in squash; place on cookie sheet.
Bake at 350° F for about 1 hour, until soft.
When soft, “rake” the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
Toss pesto with squash and replace in shell half. 

Serve immediately.
Serves 2

Nutritional Information: Calories Per Serving: 100, Calories from Fat: 68, Fat: 8 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 18 mg, Potassium: 133 mg, Carbohydrates: 9 g, Protein: 1 g.  

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



Product Talk: Goldenbrook Farms Rocky Road Ice Cream


Goldenbrook Farms Rocky Road Ice CreamThe following is a true account of a night at my house:

6 p.m. – I walk through the door, drop my purse, my laptop bag and my lunch sack (the one with the smelly container from my leftover soup at lunch) onto the kitchen counter.

6:01 p.m. – My two boys run into the kitchen to give me a hug. They’d been playing a video game, which wasn’t allowed.

“Please turn it off,” I asked, nicely.

“BUT MOM,” came the immediate protest.

“Just turn it off,” I implored.

6:02 p.m. – “What’s for dinner?”

“I made chicken. It’s in the Crock Pot.”

6:03 p.m.  – I realize I don’t smell the chicken cooking. Usually when I use the slow cooker, the aroma of a finished dinner assaults me the minute I walk in the door.

6:04 p.m. – I touch the side of the Crock Pot, desperately feeling for warmth. Nothing. I look at the LED screen. I hadn’t turned it on that morning. The chicken was not only raw, but now it had been sitting out for 10 hours.

6:05 p.m. – “WELL, DARN IT,” I yelled.

Curt came running into the kitchen at my explanation.

CRASH.

He knocked my laptop off the kitchen counter.

CRACK.

6:06 p.m. – I locked myself in my room for a few minutes to calm down.

6:10 p.m. – I slapped peanut butter and jelly on some whole grain bread (to make myself feel better for serving PB&J for dinner) and called it a meal.

6:30 p.m. – “Hey mom, can we have dessert?”

*Sigh.

6:31 p.m. – I walked to the freezer. There, like an oasis in the dessert, was a half gallon of Goldenbrook Farms Rocky Road ice cream.

“How about this?” I asked.

Both boys agreed.

6:35 p.m. – There was silence in my house as the boys ate their ice cream.

6:40 p.m. – “Mom, this is the best ending to the day, ever.”

The End.

Note: No children or pets were harmed during the making of this blog post. The computer, however, did not fare as well.

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Posted in: Product Talk


Dine In: Avocado Stuffed Jalapeños


Avocado Stuffed Jalapeño PeppersA few weeks ago, I was sitting in a local restaurant musing over the myriad choices, and I couldn’t make up my mind.

Then, I heard the man at the table next to me order jalapeño peppers stuffed with avocado.

I scanned the menu, looking for that delicious delicacy. I couldn’t find it anywhere. I looked harder But still no luck. When my server came back, I asked him. He gave me a blank look and picked up my menu to study it with me.

“That man right there just ordered them,” I insisted, using my very worst restaurant manners and pointing to indicate the man who had set my sights on these treats.

The server excused himself and went to find that table’s server.

A few minutes later, he came back, explaining they were an off-menu item that the chef could prepare for “special guests.”

I wanted to be a special guest!

It turns out that the chef was happy to make them for me, too. I’ve had jalapeños stuffed with a lot of different things, and I’d made them at home, too. However, I’d never tried avocados. The peppers were grilled to perfection, and the avocado and cheeses softened and almost melted together.

I tried to recreate them at home, and they were just as delicious as they were that day in the restaurant. I’ll definitely be adding these as appetizers before any porch party I throw.

Avocado Stuffed Jalapeño Peppers
Serves 12

Ingredients:
24 jalapeño peppers
4 large avocados
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
salt and pepper, to taste

Directions:
Slice jalapeños in half lengthwise and carefully remove seeds and pith.

Peel avocados and remove flesh. Dice.

In a small bowl, gently toss avocado with cheeses, salt and pepper.

Spoon about 1 tablespoon into each pepper, pressing gently into pepper.

Prepare grill to medium heat. Place peppers on the grill, and cook until cheese is melting and starting to bubble.

Serve immediately.

Nutritional Information: Calories Per Serving: 172, Calories from Fat: 138, Fat: 15 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 6 mg, Sodium: 873 mg, Potassium: 415 mg, Carbohydrates: 8 g, Fiber: 6 g, Sugar: 1 g, Protein: 3 g.

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

 

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Posted in: Cooking, 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.

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