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Company News: Shreveport Produce Manager Receives National Accolades


Shreveport Produce Manager Receives National AccoladesSHREVEPORT, Louisiana, June 17, 2015 – Brad Johnston, produce manager at Brookshire’s located at 5828 Line Avenue, was recently named a Retail Produce Manager of the Year by the United Fresh Produce Association.

A 10-year Brookshire Grocery Co. employee, Johnston was among the 25 national winners recognized June 8-10 at the UFPA’s trade show in Chicago.

UFPA’s Retail Produce Manager Awards Program honors exceptional produce managers from across the United States and Canada who consistently focus on increasing the sales and consumption of fresh fruits and vegetables.

This marks the 10th consecutive year that a BGC employee has been honored with this award.

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Company News: BGC’s Glenn Terrell Competes in National Cooking Showdown


BGC’s Glenn Terrell Competes in National Cooking ShowdownTYLER, Texas, June 17, 2015 – Glenn Terrell, corporate executive chef for Brookshire Grocery Company, was one of 15 national finalists who competed June 10 in the Food Marketing Institute’s 2015 Supermarket Chef Showdown in Chicago.

Terrell was among the 95 chefs from supermarkets throughout the United States who submitted nearly 300 recipes for consideration in this year’s competition. Categories included Breakfast to Go, Holiday Party Platters, Ethnic Dishes, Affordable Family Meals and Desserts.

Terrell competed with two other finalists in the desserts category, preparing his recipe for “Texas Buttermilk Panna Cotta.” Ultimately, a chef from Iowa-based grocery chain Hy-Vee, Inc. was named the category winner.

The Supermarket Chef Showdown was created in 2012 by the Food Marketing Institute to spotlight the culinary talents of chefs who are driving fresh-prepared food trends.

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Shop the Sale: Mexican Stew


Mexican StewI know what you’re thinking: It’s too hot for soup or stew for dinner tonight.

However, the fresh flavors of this Mexican-inspired stew, brightened and finished off with lime, infuse a fresh summer taste. I also liked the added slices of radishes, which also taste like summertime to me.

Use whole pork butt roast, on sale this week at Brookshire’s, for the protein in this dish.

If you want, serve with a dollop of sour cream and buttermilk cornbread.

Mexican Stew

Ingredients:
2 lb whole pork butt roast, chopped
2 Tbs olive oil
2 cups white onion, chopped
1 cup carrots, chopped
1 Tbs ground cumin
2 tsp kosher salt
1/2 tsp ground red pepper
1 tsp freshly ground black pepper
5 garlic cloves, coarsely chopped
3 (15.5 oz) cans hominy, drained and rinsed
1 (28 oz) can crushed tomatoes
4 cups unsalted chicken cooking stock, divided
2 dried ancho chiles
lime wedges, for garnish
sliced radishes, for garnish
fresh cilantro, for garnish

Directions:
Sauté pork in hot oil in a large skillet over medium-high heat for 6 minutes. Place pork in a 7-quart slow cooker. Stir onions, next 8 ingredients and 2 cups stock into slow cooker with pork.

Microwave remaining 2 cups stock in a microwave-safe bowl on high setting for 3 minutes or until boiling. Add dried chiles and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on low setting 7 to 8 hours or until pork is very tender. Serve with lime wedges, radishes and cilantro.

Nutritional Information: Calories Per Serving: 517, Calories from Fat: 211, Fat: 24 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 73 mg, Sodium: 2460 mg, Potassium: 1416 mg, Carbohydrates: 55 g, Fiber: 12 g, Sugar: 5 g, Protein: 27 g

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



Healthy Living: Summer Water


Summer WaterI’ll admit it: I have a hard time drinking water (except carbonated water, which is a whole other blog post).

So, to entice myself to drink more water, I like to flavor it, especially in the summertime.

You can flavor your water with just about any fruit or vegetable under the sun. It’s a natural and healthy way to boost your water without adding sugar or extra calories.

My favorite combination is cucumber, lime and mint.

I just add it to the jug of water I keep in the fridge, let it sit overnight and the water is deliciously infused the next morning. Cucumber lime mint is tangy; it helps your system detox and is incredibly refreshing.

Try it with watermelon, strawberries, mangos, kiwis and lemons. You can also use celery, kale, spinach, basil or squash.

My kids even drink it up quickly!



Product Talk: Brown Cow


Brown CowI don’t know why I like the Brown Cow company packaging but I do. It makes me smile every time I go into Brookshire’s.

I think maybe it’s because my mom used to have this ceramic creamer in the shape of a brown cow. She’d sometimes fill it with milk and let us serve ourselves from it on weekend mornings. We’d fight over who got to use the cow first, of course, and we’d fight over who the cow got to “sit” next to at the kitchen table.

So, the Brown Cow makes me happy.

Brown Cow also makes yogurt lovers happy.

According to the Brown Cow website, “Back in 1973, two self-proclaimed hippies in Ithaca, New York, embraced the idea of “homesteading” and bought a Jersey cow to provide milk for their family. Like all Jerseys, this brown cow, named Lily, made extra-rich and creamy milk. From that milk, her family began making small batches of extra-rich and creamy yogurt, which they shared and sold. And so, Brown Cow Yogurt was born.”

The website also states that “by 1983, Brown Cow had grown a lot and was making its yogurt in both Ithaca, NY and Petaluma, Calif. In 1989, the Ford family bought the company and moved all of its operations to Antioch, California. By 2003, the Fords sold the company that year to the New Hampshire-based yogurt maker Stonyfield Farm. Like Brown Cow, Stonyfield had a long history of environmental stewardship, promoting family farms and making wholesome, delicious yogurts.”

Brown Cow Yogurt is non-GMO, gluten-free, kosher and made with live-active cultures.

Try them all today – my favorite is the pomegranate berry!



Dine In: Ice Cream Cupcakes


Ice Cream Cupcakes	Every night after dinner without fail, my boys ask, “Mom, can I have a dessert?”

If they ate a decent amount of nutritious food, the answer is always “yes.”

They favor ice cream, and I usually have assorted ice cream snacks in the freezer for desserts. They love ice cream sandwiches, frozen ice cream candy bars, ice cream cups, you name it. If it’s frozen and tasty, they love it.

So, when I saw this recipe in a magazine, I knew we’d be trying it. The original recipe called for a layer of ice cream on the bottom, but I thought it made more sense to put a “solid” layer on the bottom, and it worked out well that way. Easier to hold and eat!

Ice Cream Cupcakes
Serves 6

Ingredients:
2 cups ice cream, any flavor
3/4 cup pretzels, crushed
3/4 cup Oreo cookies, crushed
1 bottle Magic Shell ice cream topping
6 cupcake liners

Directions:
Mix pretzels with 1/4 cup Magic Shell; spoon into the bottom of 6 paper cupcake liners.

Freeze for 30 minutes.

Let ice cream soften. Spoon a generous scoop full on top of pretzel mixture. Freeze for 30 minutes.

Mix crushed Oreos with Magic Shell. Spoon over ice cream. Freeze until firm.

Serve and enjoy.

Nutritional Information: Calories Per Serving: 250, Calories from Fat: 96, Fat: 11 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 24 mg, Sodium: 371 mg, Potassium: 149 mg, Carbohydrates: 36 g, Fiber: 1 g, Sugar: 17 g, Protein: 4 g

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

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Posted in: Cooking, Dine In


Family Matters: PupSicle


PupSicleMy dog Astro is a digger of epic proportions.

I wouldn’t trade his big, goofy face and soulful eyes for all the tea in China, but seriously, he has to stop digging. I’ve tried almost everything. Everything that won’t hurt him, that is.

Yet, he digs. I’m pretty sure I could have a pool installed in my backyard before too long, given all his digging lately.

We made sure he can’t dig against the foundation of the house and the sprinkler system was a goner years ago, so I don’t worry about that, but sheesh! Why can’t he dig (if he HAS to dig) in the defunct garden area? What’s so hard about that?

Point being, I’ve read that dogs dig because they are bored. I have to give them that. I don’t have a doggie trampoline or swing set in the backyard for Astro. Sleeping and rearranging my wood pile all day has got to get monotonous.

So, I saw something on Pinterest I had to try.

It’s perfect for doggie distraction and for cooling them down on a hot summer day.

I think it occupied Astro for an hour, which is a near record.

Basically, you fill a large bowl with doggie snacks, toys and treats. Fill it with water and then freeze it. I filled mine with half chicken broth, half water.

When it was frozen and I let it loose in the backyard, Astro went crazy. He licked at that giant PupSicle until he had unearthed the toys and treats, staying hydrated and cool in the process.

Cost: Free with whatever you have on hand.

Payoff: Priceless. 17,000 fewer holes in your backyard.



Shop the Sale: Grilled Marinated Rump Roast


Grilled Marinated Rump RoastThis is the time of year I want to grill meat, not slow-roast it in the oven.

However, for rump roast, you want to not only marinate it but also cook low and slow to thoroughly tenderize the meat. With this recipe, you can have the best of both worlds.

The beer helps break down the connective tissue in the meat, making it more tender (don’t worry, any alcohol burns off in the cooking process).

This is the perfect recipe for a lazy summer afternoon on the back porch. Grab a tall glass of tea, relax in a hammock or lounge chair, and enjoy the smell of roasting meat wafting from the grill.

Grilled Marinated Rump Roast

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce, or your favorite barbecue sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
1 (3 1/2 to 4 lb) rolled beef rump roast
2 cups hickory wood chips

Directions:
In a 1-quart saucepan, heat oil over medium-high heat. Cook onions and garlic in oil until onion is tender, stirring frequently. Remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish, or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag. Refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutritional Information: Calories Per Serving: 275, Calories from Fat: 80, Fat: 9 g (2 g Saturated Fat), Cholesterol: 105 mg, Sodium: 310 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 40 g

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Mi Blog Hispano: La Manzanilla y sus Beneficios


La Manzanilla y sus BeneficiosDesde pequeña siempre en mi casa se usaba la Manzanilla para múltiples cosas. Recuerdo que si el estómago dolía él Té de manzanilla era un aliado perfecto, si había picazón en los ojos lavarlos con agua de Manzanilla era obligatorio y para el insomnio no podía faltar. Ya de adulta conociendo los muchos beneficios que ofrece la Manzanilla, comprendo por qué mi madre y mi abuela la usaban casi a diario.

La Manzanilla, también conocida como Camomila, es una hierba y se toma normalmente en forma de infusión, aunque también se usa en productos de belleza y para medicinas.  Se dice que principalmente es buena para aliviar los trastornos digestivos y es recomendada para la indigestión, nauseas, vómitos, gases intestinales y colon irritable. También se usa contra la sinusitis, aliviar los dolores menstruales y por ser un diurético natural ayuda a prevenir el colesterol y la arteriosclerosis, así como también es recomendada en casos de ansiedad, insomnio y depresión. Mucha gente usa el agua de manzanilla o champús a base de ella, para aclarar el cabello y darle brillo.

De la misma manera la Manzanilla es buena al aplicarse sobre la piel  para aliviar quemaduras, escaras, hemorroides y eczemas. Las cremas y ungüentos que tienen como componente la manzanilla pueden usarse para masajes y ayudan a aliviar dolores en casos de reuma y artritis.

Mi abuelita decía que la Manzanilla era buena para mejorar el sistema inmunológico y combatir los refriados así como el dolor de cabeza, para esto les recomiendo echar un puñado de manzanilla en grano en medio litro de agua hirviendo y  retirar el agua del fuego. Luego dejarla reposar por unos minutos y colarla, agregar unas gotitas de limón y tomarla… Usted verá como en pocos minutos su dolor se aliviará. Cuando el dolor de cabeza es muy fuerte y persistente también puede agregar al agua de manzanilla cubitos de hielo para que se enfríe, luego empapar pañitos en la manzanilla y colocarlo sobre los parpados.



Healthy Living: Refrigerator Pickles


Refrigerator PicklesI got this recipe from a blog site called “The Foodie Physician,” so it has to be good for you, right?

All joking aside, homemade pickles ARE healthy for you. What better way to get a few extra servings of veggies than in pickled form. (I’ve seen a recipe for pickled peaches I want to try this year, too.)

I’ve always been fascinated by the pickling process. My mom had this amazingly large pressure cooker. She sterilized all the jars, filled the jars and then did something with them in the pressure cooker. I was always certain they were about to explode, and we were one step away from being bread-and-butter homeless.

It never happened, but that image certainly deterred me from wanting to can my own foods.

This method is super easy. No threat to the house blowing up at all.

Super Easy Refrigerator Dill Pickles
Serves 5

Ingredients:
3/4 cup distilled white vinegar
1 1/4 cups water
2 Tbs kosher salt
1 Tbs plus 1 tsp sugar
4 cloves garlic, peeled
1/8 tsp red chili flakes
12 sprigs fresh dill
1 Tbs coriander seeds
1 tsp mustard seeds
1 lb Kirby, mini or Persian cucumbers, cut into spears (I used English hothouse with complete success.)

Directions:
Heat the vinegar, water, salt and sugar together in a medium saucepan until the salt and sugar are dissolved, stirring occasionally. Remove from heat and let cool.

Divide the garlic, chili flakes, dill, coriander seeds and mustard seeds between two standard (1 1/2 cup) Mason jars. Place the cucumber spears in the jars, packing them in to fit. Pour the brine mixture into the jars. Add water as needed to cover the cucumbers with liquid. Close the jars and refrigerate for 24 hours before serving.

Store pickles in a sealed jar in the fridge.

Calories Per Serving: 41, Fat: 0.4 g (0.1 g Saturated Fat), Protein: 1 g, Carbohydrates: 8.2 g, Fiber: 1 g

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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.

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