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Dine In: Cheeseburger Hand Pies


Cheeseburger Hand PiesOne of our favorite family activities is to go to the drive-in movies on a Friday night.

We get there early, spread out a few picnic blankets, set up camping chairs and unpack the cooler. We have dinner there in the fading light and pack extra snacks for the movie, of course!

Having dinner at the drive-in is the best. I’ve often said food tastes the most delicious outdoors, and on a picnic blanket in front of a huge screen is no exception. After we eat, we usually kick around a soccer ball or throw a tennis ball until the sun sinks over the horizon and the big screen crackles to life.

One of the best parts is that we’re so busy enjoying each other, that phones and other electronics get left inside the car!

When the movie starts, we pile blankets in the trunk and settle in under the stars. It’s really a perfect Friday night.

I found that I can make these Cheeseburger Hand Pies ahead of time and heat them up before we go, storing them in an insulated bag to keep them warm until we’re ready to eat.

Cheeseburger Hand Pies

Ingredients:
1 lb 80/20 ground beef
1 Tbs Lawry’s Seasoned Salt
1/2 cup dill pickles, finely chopped
1 (8 ct) pkg refrigerated biscuits
8 slices American cheese
mustard and ketchup, to taste
olive oil

Directions:
Mix ground beef with seasoned salt and pickles. Form 8 burger patties. Grill or pan-fry until cooked through to desired doneness.

Preheat oven to 350° F, and spray a baking sheet with nonstick cooking spray.

Remove the biscuits from the package. Place on baking sheet, carefully separating biscuits into two pieces horizontally.

Press bottom biscuit to flatten. Top with a burger, cheese, mustard and/or ketchup, if desired. Press the other half of the biscuit on top; fold edges of the bottom biscuit piece up to seal.

Repeat with all burgers and biscuits.

Brush with olive oil. Bake 12 to 15 minutes, or until biscuits are golden-brown and burgers are heated through.

Serves 8

Nutritional Information: Calories Per Serving: 392, Calories from Fat: 187, Fat: 21 g (6 g Saturated Fat), Cholesterol: 68 mg, Sodium: 1527 mg, Carbohydrates: 27 g, Fiber: 1 g, Sugar: 3 g, Protein: 24 g.

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



Family Matters: Leftovers


LeftoversSometimes, no matter how well we plan, some leftovers are inevitable, which is perfectly fine with me. This means a night of hassle-free cooking after working all day.

This week on Monday, I put a roast, carrots and potatoes in the slow cooker to cook on low heat all day. This recipe is so easy. You just add a can of fat-free cream of mushroom soup and a packet of Lipton Onion Soup mix to the slow cooker with your roast and vegetables. It’s really yummy, and you could eat leftovers of this for the next day. However, my family isn’t crazy about having the same meal the next day.

The next day, I took the leftover meat only and put it in the slow cooker with a chopped onion and barbecue sauce to make barbecue beef sliders. This meal was so easy to throw together using the leftovers from the night before, and it was a huge hit with my kiddos.

So, clean out the fridge at least once a week and get creative! Cooking is about creating not wasting, and using leftovers is actually a great way to make something new!



Honey: Nature’s Healing Candy


Honey: Nature’s Healing CandyAre your New Year’s resolutions slowly waning or have you kept with them? I sometimes find myself in the mornings knowing the gym will entice me to seize the day, but I’m unwilling to get out of bed. How do you make up for those “snooze button” mornings? Nutrition, that’s how.

One of our newer products in stores is Brookshire’s Honey. The Raw Texas Honey even comes in a Mason jar, so you feel as if you just came back from the hive itself. This honey is so delicious that I use it whenever I get the chance. I use it on celery, tortillas, cereal and snack mix, but there is much more to honey than snacking.

Our Brookshire’s Honey is 100% pure and True Source-Certified. That means the honey can be tracked from the consumer back through the supply chain to the country of origin and the beekeeper that harvested the honey from the beehive! We care about our customers, so we know exactly where our products and their ingredients come from.

There are so many reasons to include honey in your daily regimen. It boosts energy, reduces muscle fatigue, promotes a good night’s sleep, helps build up your immune system, soothes a sore throat, and can even help you fight cancer! You can also put it on a cut or burn to help heal it. It might even help persuade you to hit the gym in the morning! Just a spoonful is all you need. Perhaps I should start my mornings that way…

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Posted in: Natural, Nutrition


Shop the Sale: Slow Cooker Ragu


Slow Cooker RaguWhen I was visiting Italy, one of my favorite meals, not only of the trip but of all time, was a slow cooked ragu over polenta.

A ragu is simply a meat sauce, slow-cooked until the meat is fork-tender and melts in your mouth, with tomatoes and spices.

In fact, most “sauces” you see in Italy are more a ragu than the marinara we know well in America.

You can make a ragu with almost any meat. I’ve had pork ragus and beef ragus. They’re delicious if you leave the bone in your meat during the cooking process, but it’s just as tasty if you use a boneless cut of meat, like this boneless rump roast on sale at Brookshire’s this week.

The trattoria where I ate my ragu in Italy was on a cobbled side street in Venice with a small garden with a tiny view of the water, covered in a pergola weighted down with flowering vines.

The whole street was resplendent with the smell of cooking meat and spices.

You can serve this over pastas or mashed potatoes, but the polenta provides a bit of bite that complements the heavy sauce.

Slow Cooker Ragu

Ingredients:
2 Tbs olive oil
3 lbs beef rump roast or round roast
1/2 cup white onion, minced
3 cloves garlic, minced
2 (28 oz) cans San Marzano Whole Tomatoes
1/2 cup red wine
3 Tbs tomato paste
1 tsp basil
1 tsp oregano
2 bay leaves
1 tsp cayenne pepper
3 tsp salt
ground black pepper, to taste

Directions:

Heat olive oil in a cast-iron skillet or other heavy pan. Wait until it is fragrant and starting to bubble, then add rump roast. Sear on each side, about 5 minutes per side.

Place rump roast in the slow cooker with onions, garlic, tomatoes, red wine, tomato paste, basil, oregano, bay leaves, cayenne, salt and pepper.

Cook on low for 8 hours. Shred with a fork and remove bay leaves.
Serve over polenta, a hearty pasta or mashed potatoes.

Serves 8

Nutritional Information: Calories Per Serving: 461, Calories from Fat: 189, Fat: 23 g (9 g Saturated Fat), Cholesterol: 29 mg, Sodium: 1099 mg, Carbohydrates: 29 g, Fiber: 3 g, Sugar: 4 g, Protein: 31 g.

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



Healthy Living: 100-Mile Challenge


100-Mile ChallengeSummer vacation is almost here for area students, and you know what that means: sleeping late, no school lunches to fix and a lot of lazy days sitting around not doing much of anything aside from playing video games.

At least, that’s how it tends to go in our house.

My sons are old enough that they’ve aged out of summer day camps and activities like that, but they’re not old enough for summer jobs. Two summers ago, they devised their own plan that would keep them active, give them something to do each day, and give them a goal to work toward. They called it the “100-Mile Challenge.”

The point was to travel 100 miles by the end of summer vacation, either by walking, running, jogging or riding their bikes. We clocked off a 2.1-mile loop in our neighborhood, one I felt safe enough letting them do without me. It didn’t involve any main roads and stuck to the neighborhood. While it still made me a little nervous, (because let’s face it, in this day and age you can’t be too careful) the benefits seemed to outweigh the risks.

Most days, I’d say at least five a week, they’d embark on their 2.1-mile jaunt. If they were riding their bikes, they’d generally do the “loop” twice for 4.2 miles. Keeping this pace, they were each able to hit 100 miles the week before school started again.

They loved the competition (truth be told, my younger son finished his 100 miles before his older brother). They also stayed in shape and had some fun. They quickly learned that in the heat of the summer, they’d better pry themselves out of bed at a reasonable hour before it got too hot to run. My older son realized that he needed to stay in shape all year, not just the summer, to keep up with his brother who plays soccer 11 months out of the year. They both learned that cross-training, combining the bike with running, was the smart way to use different muscles and combat fatigue.

Plus, they just had fun.

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Posted in: Healthy Living


Product Talk: Food Club Pimentos


Food Club PimentosI think it’s safe to say that pimento cheese is a Southern thing. Not that they don’t eat it north of the Mason-Dixon line, but I’d venture a guess that Southerners have elevated the making of this cheese to an art form.

I’d never tried pimento cheese until I moved to Texas, which isn’t to say I’m not Southern. I fight a never-ending battle against Texans who label me as a Yankee. I’m from the capital of the Confederacy, y’all; let’s be clear.

What is a pimento anyway?

A pimento is a variety of the red, sweet chile pepper. Spanish in origin, it’s actually a fruit that is usually pickled.

You can buy it in a jar in Brookshire’s.

You might see pimentos used to stuff green olives, and you’ll definitely see them in pimento cheese.

Pimento cheese is really a composite of a few different cheeses with seasonings and these little peppers.

I’m making some for an upcoming salad supper (yes, it’s a salad, as it combines more than two small pieces of food served together) and serving it on garlic toast, but it’s also amazing as the filling in a grilled cheese sandwich.

Pimento Cheese

Ingredients:
3/4 cup mayonnaise
4 oz cream cheese, softened
1 (4 oz) jar diced pimento, drained
1 tsp Worcestershire sauce
1 tsp onion, finely grated
1/4 tsp ground red pepper
1 tsp Louisiana Hot Sauce
1 tsp sea salt
1/2 tsp pepper
8 oz extra-sharp cheddar cheese, finely shredded
8 oz Monterey-Jack cheese, shredded

Directions:
Combine all ingredients in the bowl of an electric mixer or food processor until thoroughly incorporated.

Chill.

Store in refrigerator for up to 1 week.

Serves 12

Nutritional Information: Calories Per Serving: 170, Calories from Fat: 131, Fat: 15 g, (7 g Saturated Fat), Cholesterol: 34 mg, Sodium: 421 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 2 g, Protein: 6 g.



Dine In: Steak and Cheddar Quiche


Steak and Cheddar QuicheSunday is Mother’s Day and while perusing recipes for this blog post, I came to realize one consistent truth: Mother’s Day is about brunch.

I love brunch. I seriously love brunch. The combination of breakfast and lunch is glorious.

This mama wants a steak for Mother’s Day though.

Then, I got to thinking. How can I have steak at brunch?

Well, I could just grill one and serve it aside fluffy scrambled eggs, or grill a steak and slap a fried egg on top and let the golden yolk smother the steak in velvety goodness.

Or, I could embrace the Mother’s Day brunch and make a breakfast full of steak, eggs and cheese, pretty much all my favorite things!

The beauty of this recipe is that you can grill a HUGE steak on Friday or Saturday night, enjoy it as a meal, and then use the leftovers for this quiche. Or, when you’re grilling your Friday night steak, throw an extra cut on the flames in preparation for this recipe.

You can never have too much steak. Just don’t tell my cardiologist.

Steak and Cheddar Quiche

Ingredients:
1 lb grilled steak, diced
1 cup baby bella mushrooms, diced
1 cup fresh baby spinach leaves, chopped
1 medium white onion, finely diced
6 cloves garlic, minced
2 Tbs butter
8 oz Cabot Sharp Cheddar, shredded
16 eggs
1 cup heavy cream
1 Tbs dry mustard
sea salt and pepper, to taste
2 single-crust, deep-dish pie crusts

Directions:
Separate pie crusts, and defrost while oven preheats to 375° F. Melt butter in a large, heavy skillet. Sauté onions, garlic and mushrooms until softened. Add spinach, and heat until the spinach is wilted. Remove from the heat and set aside.

Whisk eggs and heavy cream together in a large bowl. Season with mustard, salt and pepper; thoroughly combine. Spread half of the grated cheese in the bottom of each pie crust, and then top with the vegetables. Layer the steak on top of the vegetables in each pie pan. Pour the egg mixture on top of the steak, dividing by half.

Bake in the oven for 40 minutes or until the crust is golden-brown and the filling is set.

Serves 16
Nutritional Information: Calories Per Serving: 254, Calories from Fat: 136, Fat: 15 g (6 g Saturated Fat), Cholesterol: 206 mg, Sodium: 238 mg, Carbohydrates: 8 g, Fiber: 1 g, Sugar: 1 g, Protein: 21 g.

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



Family Matters: Introducing Your Cat to Your Baby


Introducing Your Cat to Your BabyWhich came first, the baby or the pet?

In a lot of cases, the pet came first and the baby joins the family later. However, that doesn’t mean it has to be an either/or proposition.

Plan ahead as you prepare to welcome baby into your family.

Set boundaries with your cat and the baby’s room immediately. Keep the door closed, or firmly remove the cat whenever he enters. Make sure the nursery is deep-cleaned to remove pet hair or dander, especially if it was a room your cat used to frequent. Do not let your cat sleep on the baby’s bouncy chair, crib, rocking chair or anything else that will be exclusively the baby’s.

Take your cat to the vet to make sure he is up-to-date on all of his shots before the baby arrives.

Keep the cat’s nails trimmed.

If the cat is accustomed to being held, get him used to sitting next to you instead of on your lap.

Do not tolerate any aggression toward the baby, and monitor them closely until you know how your cat will react to his new family member.



Family Matters: Introducing Your Dog to Your Baby


Introducing Your Dog to Your BabyFido was your first baby, but now there’s going to be another one. One who will probably take more kindly to being dressed up in adorable outfits and Halloween costumes.

The first thing you have to do is set clear boundaries for the baby’s space. Even if your pup is super gentle, he’s also probably a lot bigger than your new bundle of joy. Make the baby’s room off-limits to your pooch, just for safety. Go ahead and set up the baby’s swing, bouncy seat and portable play mat, and teach your dog not to touch them.

After baby is born, have your partner bring a burp cloth or blanket home from the hospital before baby arrives. Then, have him hold it at a distance from your dog, teaching your pup some restraint with the little one.

When your baby is ready to come home from the hospital, it’s best that your dog is calm and ready. Maybe take him for a long walk first, so he’s a little tired out. Your dog can sniff near the baby, but most dogs will get the idea pretty quickly.

As your baby grows, also teach him how to touch the dog gently and with respect.



Family Matters: Bird Safety


Bird SafetyDid you know that your pet bird is the adventurous sort?

Well, he is!

The first way to keep him safe is to make sure his environment, in most cases, his cage, doesn’t pose any unseen dangers. Make sure the bars are close enough together so that he can’t fit his head through, or else he might get it caught. Use a water bottle and feeder that are designed for your cage and that don’t pose an extra safety risk. Check doors and spring-locked mechanisms so that your bird can’t get a beak, head, wing or foot trapped either.

If your bird is allowed to fly around your house, make sure the house is bird-proofed, too. Watch for crayons, household cleaners or foods that are harmful to birds. Blankets, yarns, threads in sewing supplies, ropes, macramé decorations and small toys, such as Lego bricks, can also be hazardous. Put away table salts and insecticides, too.

Certain houseplants are toxic for your bird, including avocados, calla lilies, coffee beans, eggplants, Jerusalem cherry, milkweed, mistletoe, philodendron, tobacco, tomatoes, Virginia creeper and yew.



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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.

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Tips on maintaining a healthy lifestyle, every Tuesday.

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On Wednesdays, get a tip or idea on using an item in the circular.

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Ideas for the whole family come to you every Thursday.

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Stop fighting the crowds, save money and dine in, every Friday.

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