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Product Talk: Imperial Powdered Sugar


Peanut Butter Fudge PiecesThe way to a man’s heart is through his stomach, as the old saying goes, and my sweetheart has a sweet tooth!

Occasionally, I’ll make him a treat like this Peanut Butter Fudge that I cooked up a few weeks ago (there’s another batch cooling in the refrigerator right now, unbeknownst to him!). He claims he ate it until his hands started shaking from the sugar intake, and it was only then that he shared some with a co-worker. While I don’t want to send him into diabetic shock, I do love the compliment that he devoured the fudge.

He’s sweet enough without fudge, but if you want to sweet talk your sweetie with this culinary conversation, try this super easy recipe. It comes together in a flash using Imperial Powdered Sugar from Brookshire’s. My advice would be to weigh the sugar instead of measuring it, but a level amount will work just as well.

Peanut Butter Fudge Pieces

Ingredients:
8 oz unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 tsp Mexican vanilla
1 lb Imperial Powdered Sugar

Directions:
Combine the butter and peanut butter in a 4-quart, microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high setting. Stir and microwave on high setting for 2 more minutes. (Use caution when removing this mixture from the microwave; it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture, and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 118, Fat: 13 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 56 mg, Potassium: 72 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 19 g, Protein: 3 g

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



Dine In: Parmesan Tomatoes


Parmesan TomatoesJust in case you missed me talking about our beach trip from two months ago, let me revisit the amazing experience for you!

We ate at Gaido’s Famous Seafood Restaurant. “Famous” by their own standards and famous by the fact they’ve been around since 1911. I love things with history, historic homes, churches and definitely a business with longevity and tradition. Gaido’s has that in spades. The restaurant has been passed down through the generations, and it has survived storms, depressions and economic downturns by consistently providing delicious food and stellar service.

Of course, I also loved dressing up a bit for dinner, the pressed white tablecloths and the decorum of the service.

Paul had Parmesan Tomatoes as his side dish. I wanted to taste them, but I also wanted to devour my roasted asparagus.

Luckily, I could recreate the recipe at home on a recent Friday night, minus the sea air and the waves crashing across the seawall.

Baked Parmesan Tomatoes

Ingredients:
4 tomatoes, halved horizontally
1/4 cup parmesan cheese, freshly grated
1 tsp fresh oregano, chopped
1/4 tsp salt
freshly ground black pepper, to taste
4 tsp extra virgin olive oil

Directions:
Preheat oven to 450° F.

Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutritional Information: Calories Per Serving: 91, Fat: 6 g, (2 g Saturated Fat, 4 g Monounsaturated Fat), Cholesterol: 4 mg, Carbohydrates: 6 g, Protein: 3 g, Fiber: 2 g, Sodium: 375 mg, Potassium: 363 mg

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

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Posted in: Cooking, Dine In


Family Matters: Summertime Grilling


Summertime GrillingNothing says summer like backyard grilling with family and a big pitcher of sweet iced tea. As an ambassador for families eating together as much as possible, summer is the perfect time to take dinner outdoors to enjoy the warmer weather and sunshine. From meats and vegetables to breads and desserts, I love putting my whole meal on the grill. It’s fun to try different foods and recipes on the grill, and totally get out of the kitchen and take it all outside.

With so many summer vegetables to choose from like squash, zucchini, eggplant, tomatoes and potatoes, it’s hard to decide which ones to grill. That’s why I like grilling them all! Below is the perfect marinade for grilling your summer vegetables.

Don’t be afraid to think outside the box when it comes to the grill. You can make wonderful memories with your family by being outdoors and by creating something new and exciting on the grill!

Grilled Vegetable Marinade
Serves 10

Ingredients:
3/4 cup balsamic vinegar
2 Tbs canola oil
1 Tbs basil
2 Tbs oregano
1 tsp black pepper
1 tsp kosher salt

Directions:
Whisk all ingredients together in a small bowl. Place vegetables and marinade in a food-safe plastic bag inside another container. Marinate 1 to 2 hours.

Nutritional Information: Calories Per Serving: 89, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 1 g

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



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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Posted in: Company News


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.



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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.

Healthy Living

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