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Dine In: Grilled Salmon with Avocado Salsa


Grilled Salmon Avocado SalsaMy family has gone on a chicken strike.

Apparently, I make it too often, even though I try my best to vary the recipes I use.

They love pork, but honestly, I get tired of that, too.

We never, ever, get tired of salmon, however.

This recipe has pretty much all my favorite things. I can’t get enough of avocados this spring so to make an avocado salsa brings me closer to heaven, I think. We love to grill, and we love Friday nights on the porch.

Plus, between the salmon and the avocado, this recipe will be chock full of “good,” heart-healthy fats.

Try it this weekend!

Grilled Salmon with Avocado Salsa

Ingredients:
2 lb salmon, cut into 4 pieces
1 Tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1/2 tsp ancho chile powder
1 tsp black pepper

For the avocado salsa:
1 avocado, sliced
1/2 small red onion, sliced
1 jalapeño pepper, diced
juice from 2 limes
1-2 Tbsp cilantro, finely chopped
salt, to taste

Directions:
Mix the salt, chile powder, cumin, paprika, onion and black pepper together; rub the salmon fillets with olive oil and this seasoning mix.

Refrigerate for at least 30 minutes.

Preheat the grill to medium.

Combine the avocado, onion, cilantro, lime juice, jalapeño and salt in a bowl and mix well; chill until ready to use.

Grill the salmon to desired doneness (salmon tastes best with a pink center and is perfectly safe to eat).

Top with avocado salsa.

Nutritional Information: Calories Per Serving: 419, Calories from Fat: 224, Fat: 25 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 100 mg, Sodium: 689 mg, Potassium: 1116 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 1 g, Protein: 45 g.

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Posted in: Dine In


Family Matters: Family Down Time


Down TimeSpring is here. Have you taken time to smell the flowers, sat and enjoyed the beautiful scenery, or breathed in some fresh air? Most families are so busy that they don’t take time to just sit still, listen to the birds chirping, smell the fresh air and enjoy the blessings around them each day. It is important that your family has some “down time” to recoup from busy work weeks, daily pressures and the shuffling of children, and your kids need it, too!

Make plans to sit out on your porch with your family and catch up on what is happening in their lives. If you have a hammock, lie in it, soak up the sun and feel the breeze blowing while you leisurely enjoy your family. Break out the dominos or cards, and play some games with your children. This is such a great way to reconnect as a family, and there are no pressures and no expectations other than resting and taking a breather from your busy lives. 

If your family enjoys walking (but you never have time), go to a local park with your family and family pet, if you have one. Have a nice peaceful walk, enjoy a picnic and take a little nap while you breathe in the fresh outdoors. Take a drive in the country with your windows down, go fishing or take a family bike ride. Where would you rather be than with your family?

Everyone needs “down time” so we don’t get burnt out and start missing the wonderful things that each of us have been blessed with daily but miss due to being so busy. If we are refreshed and rested, it brings forth a new outlook and attitude for the people and things we encounter. “Down time” with your family will be what they remember. It’s the little things that count the most. Don’t let the most important thing in life pass you by. Count your blessings daily and give thanks for time with family!

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Posted in: Family Matters


Shop the Sale: Chili Lime Chicken


Chili Lime ChickenI 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.

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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


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


Key Lime ParfaitsThe 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.

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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.

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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. 



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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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