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Shop the Sale: Whiskey Butter Ribeyes


Whiskey Butter RibeyesThe Fourth of July is at the end of the week, and with our nation’s Independence Day falling on a weekend this year, there’s no reason not to celebrate.

This ribeye recipe will having your guests seeing fireworks, so host a backyard barbecue and enjoy this delicious cut of meat while it’s on sale at Brookshire’s.

Whiskey Butter Ribeyes

Ingredients:
1 Tbs New Mexican chili powder or chili powder
1 Tbs chipotle chili powder
1/2 Tbs smoked paprika
1/2 Tbs white pepper
1 tsp freshly ground black pepper
1 Tbs raw sugar
2 (1-inch thick) bone-in ribeye steaks (about 1 lb each)
2 slices whiskey butter

Whiskey Butter:
2 sticks unsalted butter
2 shallots, soaked in whiskey
3 tsp parsley, minced
1/2 tsp Dijon-style mustard
1/2 tsp Worcestershire sauce
3 tsp Jack Daniel’s whiskey
1/2 tsp sea salt or salt
ground white pepper, or to taste

Directions:
For rub, combine chili powders, paprika, white pepper, black pepper and sugar in a bowl.

Prepare grill for direct cooking over low heat (about 300° F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 tablespoon of rub and a little salt on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.

Top hot steaks with whiskey butter. To serve, slice steaks.

For whiskey butter, combine butter, shallots, parsley, mustard, Worcestershire, Jack Daniel’s, salt and white pepper. Mix well. Drop butter in spoonfuls onto wax paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Serves 4

Nutritional Information: Calories Per Serving: 383, Fat: 23 g, Cholesterol: 116 mg, Fiber: 0 g, Sugar: 2 g, Sodium: 435 mg.

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Healthy Living: Garden Alfredo with Chicken


Garden Alfredo with ChickenI think we all try to lighten up our meals in the summertime; there’s just something about warmer weather that makes a heavy meal feel even heavier. This is a great, healthy dish because it uses just a little pasta but a lot of vegetables for lots of flavor, without the calories. I’ve even made it omitting the pasta all together.

This recipe calls for a lot of vegetables, but I like to add tomatoes as well.

Garden Alfredo with Chicken

Ingredients:
1 lb skinless, boneless chicken breast halves
5/8 tsp kosher salt, divided
1/2 tsp black pepper, divided
cooking spray
6 oz uncooked pappardelle pasta
2 medium zucchini
2 medium yellow squash
2 tsp olive oil
1 pint cherry tomatoes, halved
5 oz thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup half-and-half
2 tsp all purpose flour
2 oz parmesan cheese, grated
2 Tbs fresh flat-leaf parsley leaves

Directions:
Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.

While chicken cooks, cook pasta according to package directions. Drain; keep warm.

Cut each zucchini and squash in half, crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.

Heat a non-stick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic and tomatoes; sauté 2 minutes. Remove pan from heat.

Combine broth, half-and-half and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Nutritional Information: Calories Per Serving: 456, Fat: 13.6 g (5.6 g Saturated Fat, 4.7 g Monounsaturated Fat, 1.2 g Polyunsaturated Fat), Protein: 38.7 g, Carbohydrates: 43.2 g, Fiber: 4.4 g, Cholesterol: 106 mg, Iron: 4 mg, Sodium: 718 mg, Calcium: 270 mg.

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Product Talk: Rhodes White Bread


Sausage RollI remember the first time I read a recipe that called for frozen bread dough.

I’ll go ahead and confess: I didn’t know what it was.

My mom’s head would spin, and she’d look like the woman out of “Poltergeist” if I even thought about using frozen bread dough. (So, we won’t tell her, right?)

My mom stayed at home with us during the day so she had time to bake. I don’t always have that time, so I figured I’d try frozen bread dough. It couldn’t be as good as my mom’s, I knew, but I was willing to take that risk.

I was wrong.

I bought a package of Rhodes White Bread dough. It’s frozen loaves, essentially, and you can thaw it in a variety of ways depending on how much time you have.

The first time I used it, I baked it as a traditional bread loaf to serve with an Italian meal that night. It’s as easy as spraying a loaf pan with non-stick spray, letting the bread rise and turning on the oven. Your house smells amazing, and your guests (or kids or mother-in-law) think you’ve spent all day in the kitchen. Fooled them.

Since then, I’ve branched out in my use of frozen bread dough.

My kids made this for dinner last night using a loaf, and it was gone so quickly that we wish we’d made two.

Sausage Roll

Ingredients:
1 loaf Rhodes White Bread frozen dough
1 lb sausage
2 cups cheddar cheese, shredded
1 onion, chopped
6 Tbs butter

Directions:
Thaw bread dough according to package directions. Once thawed, roll out on a lightly floured surface until dough is approximately 12 inches long and 6 inches wide.

Brown sausage in a non-stick skillet. Drain fat. Cook onion in the same pan. Mix into the sausage.

Sprinkle cheese down the center of the dough, from end to end. Top with sausage and onion mixture. Fold over, sealing meat and cheese in the center of the dough by pinching the edges closed.

Spray a Bundt pan with non-stick cooking spray.

Place dough in the pan, forming a ring. Melt butter inmicrowave; pour over bread dough.

Preheat oven to 375° F. Bake for about 20 minutes, until dough is golden-brown. Turn out on a tray, slice and serve immediately.

Nutritional Information: Calories Per Serving: 707, Calories from Fat: 427, Fat: 48 g, Trans Fat: 0.2 g (22 g Saturated Fat), Cholesterol: 134 mg, Sodium: 1219 mg, Potassium: 289 mg, Carbohydrates: 39 g, Fiber: 2 g, Sugar: 4 g, Protein: 31 g.

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Dine In: Greek Cucumber Salad


Greek Cucumber Salad with Lemon and FetaI’ve been craving a good Greek salad for weeks now. My favorite Greek salad comes from a restaurant near my former office. I loved walking down at lunchtime and sitting on the patio with a heaping bowl of greens and feta cheese.

I hadn’t found a good Greek salad in the new city where I work yet, but I had a business lunch scheduled at a bistro near my office last Friday. I had hoped that a Greek salad would be on the menu there. It was!

Now sadly, it was a bit disappointing. The dressing was delicious, but I had to hunt to find cheese (and I LOVE cheese) and the olives were bland. Plus, they used white onions instead of a red one, and that just overwhelmed the salad.

Coincidentally, when I arrived back at work and checked my email, someone had sent me this recipe! I decided that since my Greek salad for lunch was such a disappointment, I’d try again at dinner. It’s the perfect meal for a summer Friday night at home. This salad hit the spot, plus it calls for leaving the feta cheese in a large slab. No missing cheese in this recipe!

The friend who sent me this recipe has a “spiralizer,” one of those new gadgets that you’ve seen everywhere that turn veggies into “noodles.” You can use a food processor or just a really sharp knife, too.

Greek Cucumber Salad with Lemon and Feta

Ingredients:
1/2 seedless English cucumber (about 7 oz)
1/4 green bell pepper, chopped
1/3 cup grape tomatoes, halved
5 kalamata olives, pitted
1Tbs red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 Tbs extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp fresh oregano leaves, minced

Directions:
“Spiralize” the cucumbers using the chipper blade of a Paderno spiralizer. Cut the strands into smaller pieces, about 5-6 inches long, so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it. Drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.

Nutritional Information: Calories Per Serving: 225, Fat: 16 g, Carbohydrates: 16 g, Fiber: 4 g, Protein: 7 g, Sugar: 1 g, Sodium: 697.5 mg, Cholesterol: 25 mg.

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Posted in: Dine In


Family Matters: Laughter Matters


Laughter Matters

When is the last time you laughed…I mean really laughed? Remember as a child when you used to get so tickled at something that you laughed until you cried (or almost wet your pants!)? Well, those days do not have to be gone. Recently, my family and I purchased some Christian comedian videos and sat down one night to watch several of them. You talk about funny (and clean). This made for such a refreshing and fun family time.

I know in our house we have several jokesters, so we laugh quite a bit. There is such a need for true, heartfelt “belly” laughter that just takes over your body and restores our hearts to a good place. Life keeps us all busy and we so often miss things that should bring us joy. I think laughter is one of those things. There are two commercials that literally make me laugh out loud, and my family gets a kick out of watching me get so tickled, even though I have seen them a dozen times.

This past weekend, we had a women’s event at church, and we watched a female Christian comedian tell her life stories and her testimony. She was one of the funniest women I have ever heard, and it was such a blessing to be in a room full of women enjoying fellowship and “true laughter.” Looking back at our lives from childhood, there are some pretty amazingly funny stories we all have, but some people are just gifted to share those.

Whether it is your family or a group of friends gathered together, laughter matters. Don’t forget to take time with those you love and find the blessing of “true laughter.” God has given us so much to find joy and laughter in. Don’t let those moments get away. Rent a Christian comedian video and see what a difference it makes to have an hour of really good, clean and refreshing laughter. Count your blessings daily, and give thanks for the times you are given to laugh together.

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Posted in: Family Matters


Mi Blog Hispano: Refrescante Tradición Mexicana


Mi Blog HispanoMéxico tiene muchísimas cosas sabrosas, coloridas y dulces, y entre esas cosas se destacan las deliciosas “Aguas Frescas”, te encuentres en México o donde se encuentre un mexicano, nunca faltara ese rico ofrecimiento o esa rica alternativa de refrescarte la vida con una sabrosa bebida a base de agua, frutas o granos y azúcar para endulzar.

Estas aguas frescas son también muy saludables porque al estar hechas de frutas, flores como en el caso de la Jamaica y granos, proporcionan vitaminas y nutrientes a nuestro organismo. Para endulzarlas podemos nos sólo usar azúcar, sino también sustitutos como la stevia, sirope de agave, miel y hasta piloncillo.

Hoy voy a compartir con ustedes,  varias de las fabulosas formas de preparar aguas frescas que he aprendido en estos últimos tiempos, para mantener a mi familia hidratada, saludable y feliz.

Agua de Melón: ½ melón, 8 onzas de agua, azúcar al gusto. Licuar todos los ingredientes y servir con hielo.

Agua de Horchata: 1 Litro de agua (garrafa), 1 lata de leche evaporada, 1 rama de canela seca, 300 gramos de arroz (puede ser extra, largo, bomba), 1 cucharadita pequeña de  vainilla.  Lavar el arroz y remojarlo en medio litro de agua durante unas horas. Hervir el medio litro de agua restante y la canela entera hasta hacer una infusión. Colar y enfriar completamente. Triturar muy bien la mezcla de arroz y agua. Dejar que se bajen los sedimentos del arroz y separar sólo el agua resultante. Mezclar el agua de arroz, la infusión de canela, la leche evaporada, la vainilla, endulzar al gusto y dejarla enfriar. Mezclar antes de servir.

Agua de Jamaica: 1 Litro de agua (Garrafa), 30 gramos de flor de Hibiscos o Jamaica, que destaca por ser un diurético natural. Lavar muy bien las hojas de Jamaica y ponerlas a hervir en el agua. Dejar  reposar por unos minutos y colar. Luego endulzar al gusto y déjela enfriar.

Agua de Fresa y Coco: 9 tazas de agua, 6 tazas de fresas cortadas a la mitad, 12 hojas de menta cortadas finamente y una taza de agua de coco natural, licue todos estos ingredientes y déjelo enfriar antes de servir.

Agua de Limón con Pepino: 1 Litro de Agua (Garrafa), el jugo de 4 limones, 1 pepino, azúcar al gusto. Primero licuamos el pepino sin semillas (las semillas pueden amargar la bebida), junto con el jugo de limón, el agua y el azúcar. Colocarlo en el refrigerador para que se enfríe y servir con hielo.

Agua de Tamarindo: 2 Litros de agua, 100 gramos de Tamarindo, y azúcar al gusto. Pela y cocina los tamarindos en agua, cuando estén listos reserve el agua. Saca las semillas del tamarindo y licúalos junto con el agua de coacción y azúcar al gusto. Cuela y mezcla en una jarra con el resto del agua y sirve bien fría.

Agua de Sandia y Romero: 10 tazas de agua, 1 taza de sandía picada, 2 ramitas de Romero fresco, licuar y endulzar al gusto si es necesario. Dejarlo enfriar de un día para el otro para que el agua absorba los sabores y servir fría.  



Shop the Sale: Whole Grilled Chicken


Whole Grilled ChickenI’m fairly new to grilling.

I got my own grill not too long ago, but I’ve done pretty well on it, if I do say so myself.

However, I was more than a little intimidated by the thought of grilling a whole chicken. Would the skin burn to a crisp? Would the legs dry out while the breast was undercooked?

No and no.

This is so simple and the flavor is tremendous.

I promise you this recipe is effortless. Try it this week when whole fryers are on sale at Brookshire’s.

Whole Grilled Chicken

Ingredients:
8 medium green onions, chopped (1/2 cup)
2 Tbs fresh rosemary leaves, chopped
2 Tbs fresh flat-leaf parsley, chopped
2 Tbs lemon juice
1 tsp salt
1/2 tsp pepper
1 clove garlic, finely chopped
1 (2 1/2 to 3 lb) whole broiler-fryer chicken

Directions:
If using a charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Mix all ingredients except chicken in a small bowl. Rub mixture over skin of chicken, and place 2 tablespoons mixture in cavity of chicken. Insert barbecue meat thermometer so that the tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill 4 to 6 inches from medium-high heat for 1 hour to 1 hour 10 minutes. Rotate chicken one-half turn once, until thermometer reads 180° F and juice of chicken is no longer pink when center of thigh is cut. Garnish as desired.

Nutritional Information: Calories Per Serving: 295, Calories from Fat: 155, Fat: 17 g (5 g Saturated Fat), Cholesterol: 105 mg, Sodium: 400 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 34 g.

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Posted in: Shop the Sale


Healthy Living: Natural Mosquito Repellant


Natural Mosquito RepellantI don’t know if you’ve seen the news yet that the mosquitoes this year are “super mosquitoes.”

While the drought has reduced the number of mosquitoes buzzing around, the ones who are menacing tender flesh everywhere are more virulent than their forefathers. Made stronger by surviving the dry season, the super mosquitoes bite more frequently, according to reports.

We love to sit outside, but I do not love to be riddled with itchy mosquito bites.

I also don’t love slathering chemicals all over my body unless it becomes absolutely, positively necessary.

This simple, natural trick helps keeps mosquitoes at bay while you’re enjoying dinner outside or simply relaxing with a cup of coffee and a book. The bonus is that it looks pretty and smells good, too!

Slice limes in half and stud cut half with about a dozen whole cloves. Mosquitoes don’t like the smell and will stay away from your party. Problem solved, no chemicals involved.

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Posted in: Healthy Living


Product Talk: Barilla Thin Spaghetti


Barilla Thin SpaghettiI love pasta.

I’d blame it on my Italian heritage, but I’m pretty sure I’d love pasta if I was from the North Pole.

There are so many delicious varieties on the market these days, and I think I’ve tried most of them.

I really love Barilla pastas, especially the thin spaghetti, which comes in a whole grain variety.

While thin, the whole grain flavor really holds up well to different sauces like marinara, arrabbiata or Alfredo.

Barilla whole grain pasta is made with 51 percent whole wheat in the form of durum wheat flour with semolina and oat fiber.

Each serving contains 6 grams of dietary fiber and 7 grams of protein, with 1.5 grams of fat and 200 calories.

We had it for dinner recently with a chunky marinara sauce made with fresh tomatoes from Brookshire’s, and it was heavenly.

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Posted in: Product Talk


Dine In: Bacon Cheese Stuffed Portobellos


Bacon Cheese Stuffed PortobellosI’ve mentioned before that we spend a lot of time sitting on our back porch, especially on weekends. It seems like some of our best family conversations happen on that porch (or in the car, but that’s another post).

On one recent Friday night, my older son asked me, “Mom, what do you want me to be when I grow up?”

I was caught a little off guard, but I answered, “Whatever makes you happy.”

He wanted to know if I wanted him to make a lot of money.

I told him no, I wanted him to do something he was passionate about because if you love what you do, you never work a day in your life. I forget who said that, but it was someone famous.

He said he’d think about it.

I told him he didn’t have to decide today. He’s only 12, after all.

It did make me think, wondering if I talk too much about money or about how much things cost. When it came down to it, I decided that I didn’t because material objects are not what we value in my family.

Instead, we value things like laughter, going to church together, and cooking and talking on the back porch. To us, that’s priceless.

Bacon Cheese Stuffed Portobellos

Ingredients:
5 slices bacon
6 portobello mushrooms
1 Tbsp butter
2 Tbsp onion, chopped
3/4 cup shredded Colby jack cheese
parsley, for garnish

Directions:
Cook bacon until crisp. Drain on paper towel. Crumble and set aside.

Preheat oven to 400° F.

Remove mushroom stems. Set aside caps. Finely chop stems.

In a sauce pan over medium heat, melt the butter. Cook and stir the chopped stems and onion until tender, about 5 minutes. Remove from heat.

In a medium bowl, stir together the mushroom/onion mixture with bacon and 1/2 cup of cheese. Mix well. Spoon into mushroom caps.

Bake at 400° F for 15 minutes. Remove from oven.

Top mushrooms with remaining cheese and sprinkle with parsley.

Nutritional Information: Calories Per Serving: 376, Calories from Fat: 254, Fat: 28 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 123 mg, Sodium: 1310 mg, Potassium: 125 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 27 g.

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Posted in: Dine In


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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.

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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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