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Product Talk: Louisburg Apple Cider


Louisburg Apple CiderThis morning, I was sitting out on the patio with my son, watching the sunrise and enjoying the chill in the early-morning October air.

Being that we’re in the South, I know that the cool October mornings bring warm October afternoons. By this time of the month as we head into November, we do get cooler days and definitely cooler nights and mornings. In other words, it’s perfect cider weather!

Louisburg Apple Cider is sold in the produce section at Brookshire’s because it’s just that fresh. Made from apples that come from the Missouri River Valley for the perfect blend of sweetness and tartness, the cider is milled right after the apples are harvested. They are shipped right to the store during peak season (now), so you can enjoy fresh cider during the best part of fall.

Enjoy your cider warm, cool or at room temperature. Stir it with a cinnamon stick, or enjoy with a wedge of lemon.

No matter how you like your cider, you’ll love the flavor of fall in your cup when you enjoy Louisburg Apple Cider available at Brookshire’s.

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Shop the Sale: Chorizo Meatballs with Chipotle-Maple Cream Sauce


Chorizo Meatballs with Chipotle-Maple Cream SaucePrep Time: 25 mins (plus chilling)
Cook Time: 20 mins
Serves: 6

Take this party favorite up a notch with our new twist on regular meatballs. With the flavorful addition of chorizo, these baked meatballs are delicious all on their own, but with the addition of spicy and sweet chipotle-maple cream sauce, they are off the charts. They’re so easy to make, and with ground chuck on sale, this is a great go to for weekend snacks or appetizers!

Ingredients

Meatballs:
1/2 lb fresh chorizo
1/2 lb ground chuck
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup breadcrumbs
1 egg

Sauce:
2 chipotle peppers, minced
2 Tbs Adobo sauce
4 Tbs sour cream
4 Tbs maple syrup

Instructions
Place all meatball ingredients in a large bowl. Using your hands, blend ingredients thoroughly. Make balls the size of golf balls or any size you prefer. Refrigerate until needed. Preheat oven to 350° F. Place meatballs on cookie sheet. Bake for about 20 minutes or until meatballs are cooked all the way through. Serve with dipping sauce.

To make sauce, mix minced chipotle peppers and adobo sauce together. Combine with sour cream and maple syrup in blender. Chill before serving with meatballs.

Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 71 mg, Sodium: 913 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 14 g.

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

Chef Tips

What Is Ground Chuck?
Unlike ground beef or hamburger meat which can be made up of different types of beef cuts, ground chuck is meat that comes from the specific chuck cut, which is from the shoulder. It is a favorite for grilling as it has a good fat content that provides more juiciness and flavor than other types of ground meat. It is higher in fat than ground round or lean ground beef, but many agree that this is exactly what makes it tastier for dishes like meatballs.

Adobo Sauce Explained
A style of cooking, a seasoning in Caribbean cooking, and a Spanish and Latin-American sauce, Adobo can be a little confusing. Derived from the Spanish word Adobar, it originally referred to a form of preserving raw food in a sauce comprised of vinegar, paprika, salt, garlic and other spices that evolved in Spain and Portugal, although it’s important to note that a similar method of cooking evolved in the Philippines independent of Spanish influence (it is only called Adobo there today because the Spanish naming of the dish by the colonists stuck). This tangy sauce not only preserved food, it also enhanced the flavor. Adopted in many areas of early Spanish and Portuguese colonization, there are now a wide variety of Adobo recipes, from Mexican to Puerto Rican, Peruvian to Filipino.



Happy Halloween


I’ve been a single mom for about as long as I’ve written this blog. Some years I have my kids on Halloween, and some years I don’t.

I’ve come to appreciate Halloween from a parent’s perspective, a child’s perspective and from an adult’s perspective who has enjoyed a fun evening with friends, delighting in the haunted hooligans who came by my house.

One of my favorite Halloweens (and I’ll deny this to my children, if any of you ever dare to show them this post) was one right after I was newly single. My friends showed up at my house (Adults, drive carefully on Halloween night. Children are out in droves, and you never know how early you’ll see a little Moana or Wonder Woman wandering the streets in search of treats.) for an evening of treats and tricks.

They insisted that we all wear costumes. I resisted, but they had a fabulously bejeweled tiara, a blonde wig (I’m a brunette), a magic wand and a silky cape. I mean, come on, who could resist that? I gave in and donned the sparkly garb.

They also brought treats. Every Halloween party needs a proportionate number of treats to tricks, right? If you’re trying this at home, look at Brookshire’s Real Big Deal this week, valid through 10/31/17.

When you buy one Mars Halloween Candy Variety Pack (which you’ll need for all the little ghouls and goblins who will come to your door), you’ll get an amazing array of goodies for free, not to mention all the M&M’s®, Snickers®, Twix® and Milky Way® candy you can eat.

Start with the Halloween Glow sticks. All your guests must be decked out in glow sticks. It’s important to note that these are also highly coveted trick-or-treat swag. You can give them out to your trick-or-treaters. My kids LOVE getting glow sticks, especially if they can wear them. The good thing to know about glow sticks, for adults or kids, is that after you get them home, play with them, stick them under your shirt and up your nose (don’t ask). If you put them in the refrigerator, you extend their life span, and you can repeat the very next night, when otherwise they’d be faded by morning. Note to self. So, stock up on some glow sticks during The Real Big Deal.

You’ll also get a 2-liter of Brookshire’s BLAST! Soda. To get the party going, also grab a gallon of Goldenbrook Ice Cream, drop a dollop into the soda to make a float. You can stir it with a glow stick for a really creepy effect.

Another item you’ll get in the Deal is a Halloween Shadow Tote, the perfect creepy accessory to stash your loot or your kids’ candy, or to give away to the trick-or-treater who has his candy in a plastic sack.

While the kids trick-or-treated, my friends and I snacked on popcorn, which is also part of The Real Big Deal. I popped what seemed like a ton. We enjoyed some with butter and salt, and some with dry Ranch dressing mix tossed on to coat it. Delicious!

For our “trick” of the evening, we got Brookshire’s Sandwich Cookies (also in The Real Big Deal). We took the ‘lid’ off the cookie and adhered the frosting side to my boys’ bedroom doors. They came home to cookies stuck all over their doors! Totally harmless, people! No damage done to paint and nothing more than a good wipe down with a hot washcloth to clean it up. No harm, no foul.

If you don’t have kids with you on Halloween night and don’t want trick-or-treaters visiting, make sure to turn off your porch light. An illuminated light lets pint-sized haunters know that you’re open for business. If your light is on, you’d better have that Mars Halloween Candy Pack, or at least be ready to fork over every dollar bill in your wallet. If your light is off, don’t feel bad about not answering the door; they’ll get the hint.

When trick-or-treaters do knock at your door, I’d advise against holding out a bowl of candy to them, like an offering. Grab a few select pieces and drop it in their bags. Otherwise, you might be offering a bit more than you’d planned on. Take it from me. Never, EVER, leave a bowl of candy out on your porch unattended with a sign that says something like, “Take One.” You’re guaranteed to only have ONE trick-or-treater that night.

Finally, it’s NOT wrong on October 31 to have a (as my kids call it) “jump scare” skeleton, black cat or ghost hiding in the bushes by your front door (kids of  your own home or not), just waiting for unsuspecting revelers to stop by, hoping for a treat but maybe getting a trick as well!

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Posted in: Entertaining


Product Talk: Pumpkin Spice Cheerios™


Pumpkin Spice CheeriosYou can’t do a post in October without talking about Pumpkin Spice something.

Today, it’s Pumpkin Spice Cheerios™.

I grabbed them the other day while going for my regular Honey Nut variety. My teenage son was appalled when I brought them home. Then, he tried them. “These aren’t so bad,” he grudgingly admitted, “but don’t tell any girl I like them.”

Okay, I won’t.

For a limited time, General Mills will produce Pumpkin Spice Cheerios™ for all the lovers of pumpkin puree, cinnamon, nutmeg and clove. It’s pretty much autumn in a box.

Pumpkin Spice Cheerios™ are gluten-free with only 8 grams of sugar and 110 calories per serving, plus 17 grams of whole-grain. They’re also made with real pumpkin puree. Serve with your favorite milk, and you’ll have a balanced breakfast to start the day or a great snack for any time!

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Family Matters: Caramel Popcorn


When I was growing up, my mom would make popcorn every night after we went to bed. I suppose it was her treat after surviving the day with five kids.

When I was old enough to be aware of the popping sound coming from the stove downstairs, the sound of the Revere™ Ware pan shaking across the electric elements and, of course, the delicious aroma wafting up the staircase, I vowed that as soon as I was old enough, I’d make popcorn every night, too.

It turns out that I don’t, but that’s okay because my mom will still make it for me every time I go home. I’m pretty sure she even still uses the same pan.

When I was a teenager, I’d stay up with her, and she’d make us each a bowl. We’d talk every evening over our bowl of popcorn. I think some evenings, it was the only time I’d emerge from my room after a busy day of school, field hockey practice and homework. I think some days, it probably served as my main meal of the day, if whatever she left me on a plate under a piece of waxed paper got carefully packaged back up and put in the refrigerator for leftovers if I got home way too tired to heat it up.

It’s funny how I was never too tired for popcorn, though, and for stories about how mean the coach was at practice that day, or how Tina J. had said something rude about Kimberly D’s double-layered socks in the hallway at school, or how frustrating it was to have a bottom locker, or how difficult it was to make it all the way to the math hallway in only 3 minutes after fourth period English class. Mom listened, and munched.

In the fall, she’d make double batches of popcorn at night. The next day, we’d use the cool bowls to make caramel corn. Then, we’d have huge batches of sweet stuff that she’d store in a big, white Tupperware® container that also doubled as a cake plate if you flipped it over and used the lid as the base of the cake plate. This was my brother, Jim’s, favorite way to eat popcorn and what he most often requested for his birthday treat to bring to school for his class, which happened to fall the day after Halloween. We’d package up baggies full of caramel popcorn to send in instead of cupcakes. If my memory serves me correctly, we also packaged up bags of caramel popcorn to send home with guests after his wedding 15 years ago, too.

Caramel Popcorn

Ingredients:
10 cups popped popcorn
salt
1 cup salted butter
1 cup brown sugar, packed
2 tsp vanilla
1/2 tsp baking soda

Directions:
Pop popcorn on stove according to package directions. If using microwave popcorn (use plain, not buttered), pop in package. Salt and let cool.

Melt 1 cup of butter in a medium saucepan over medium heat. Add the brown sugar, and stir until thoroughly combined. Stirring continuously, bring the butter and sugar mixture to a boil.

Boil for 4 minutes without stirring. Add the vanilla; stir to mix. Boil for 1 more minute, and add the baking soda.

Remove from heat. Spread the popcorn on a baking sheet covered with waxed paper, parchment paper or aluminum foil. Drizzle the caramel over the popcorn. Stir, coating all the kernels. Let cool.

Chef Tip: Store this in an airtight container, or it will get sticky and messy.

If you’d like to make this into popcorn balls, form them into a ball shape right after pouring the caramel over the popcorn. You might want to wear food-grade gloves to protect your hands.

Add Ins: Mix in nuts, marshmallows, chocolate candies or other treats to make a fun, festive snack mix.

Serves 10

Nutritional Information: Calories Per Serving: 251, Fat: 19 g (12 g Saturated Fat), Cholesterol: 49 mg, Sodium: 664 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 14 g, Protein: 1 g.



Shop the Sale: Homemade Tater Tots


Homemade Tater Tots width=Prep Time: 45 mins
Cook Time: 15 mins
Serves: 4

Who doesn’t love tater tots? Seriously. Everyone loves tater tots, and now you can make them yourself with our homemade tater tot recipe! We’re not going to lie and say they’re completely healthy, but with no saturated fat and sans the artificial flavors and preservatives that often come with the store bought kind, these tater tots give you the flavor you crave without the guilt. And with Russet Potatoes on sale, you can feel good about making more than one batch.

Ingredients
Canola oil, for frying
4 russet potatoes, peeled
1 1/2 Tbs salt, plus more for seasoning
1 tsp cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp cayenne pepper
1 tsp smoked paprika
1/2 tsp garlic powder

Instructions
In a deep fryer or heavy-bottomed pot, pour enough oil to come halfway up sides of pot. Heat to 375° F. Finely shred potatoes on fine box grater. Season potatoes with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Wait for 5 minutes. Put potatoes in kitchen towel, and squeeze out excess liquid.

Put potatoes in medium-sized bowl along with egg; mix well. Add flour; stir to combine. Stir in cayenne, paprika and garlic powder. Add salt and pepper to taste. (The mixture should be workable but dry.)

Form potatoes into balls or tots. Fry in batches until golden-brown, about 4 to 5 minutes. Remove from fryer; drain on paper towel-lined tray. Immediately season with salt and pepper to taste. Transfer to serving platter or bowl to serve.

Calories Per Serving: 224, Fat: 2 g (0 g Saturated Fat), Cholesterol: 41 mg, Sodium: 2645 mg, Carbohydrates: 47 g, Fiber: 6 g, Protein: 7 g.

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

Chef Tips

The Humble Potato Is Healthier Than You Think
Potatoes – especially white potatoes – get a bad rap. Yes, they’re a high-glycemic carb. Yes, the way most people eat them smothered in butter and sour cream or fried makes them bad for you, but on their own, they’re actually pretty healthy. First they’re high in fiber, fat free and cholesterol free. They’re also low in sodium and high in vitamin C and potassium, and a good source of many other vitamins and minerals. Plus, if you eat enough of them, they can provide all of the amino acids and protein you need in a day.

Healthy Potato Options
While tater tots are a delicious treat to be enjoyed occasionally, there are many other ways to enjoy potatoes without the added fat. A simple, quick way is to microwave or bake potatoes in the oven and top with salsa or other low calorie toppings. You can also bake them (with or without other veggies) for a healthy side, or try them mashed or boiled. Potato salad made with oil and vinegar can also be a healthier alternative to the mayo version.



Product Talk: Stonefire® Tandoor Baked Naan


Stonefire Tandoor Baked NaanThis morning, I was in Brookshire’s picking up breakfast from the deli (scrambled eggs and bacon because I was running too late to cook at home and didn’t want fast food). I noticed the rack of Stonefire® Tandoor Baked Naan hanging right near the deli counter, so I grabbed some for lunch, along with a container of hummus.

The first time I had naan was actually in Luxembourg in Europe at a Indian restaurant. Naan is an unleavened bread, originally from Central and South Asia with a Middle Eastern influence. It’s cooked in a tandoor (a hot, earthen oven), and usually stretched by hand and basted with a ghee, or clarified butter. You use it to scoop up other foods, stuff it or fill it with something else. I think that day in the Indian restaurant, we all piled our naan high with spicy eggplant curries and tandoori chicken.

Today, I just ate it at my desk, breaking off small pieces while I worked and scooping up mounds of savory hummus. It was a delicious snack that sustained me throughout the day.

Stonefire® nann is made in a traditional way with an authentic look and taste. It’s hand-stretched and made in small batches. It’s baked in high heat in a tandoor oven so it has the large bubbles, smoky flavor and airy texture of traditional naan. While it’s made with authentic ingredients such as buttermilk and ghee, it can be frozen and comes two to a package.

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Family Matters: Castor & Pollux® Dog Cookies


In the lore of Greek mythology, Castor and Pollux were twin brothers with different fathers. They became the constellation Gemini and associated with horsemanship.

Today, we’re talking about the amazing products of Castor & Pollux® that you can feed your pup from Brookshire’s pet aisle.

Personally, I went for the Castor & Pollux® Organix™ Dog Cookies, Cheddar Cheese Flavor, to be exact.

Astro loves them.

Tell him that he has a “T.R.E.A.T” (shhhhh…don’t say it out loud….), and he’ll run to the corner of the carpet and sit patiently to wait for it….

If Astro wasn’t already pretty well-trained, these cookies would be ideal for training and rewarding good behavior, or my sweet pup has THAT look about him. These all-natural treats feature 95-percent organic ingredients, including organic free-range chicken as the No. 1 ingredient in all varieties. They’re easy to break, yet nice and crunchy. Each 1 1/2-inch long cookie contains only 8 calories and delivers a robust taste that dogs like Astro crave. They are also USDA certified-organic and all-natural with no corn, wheat or soy, and they are available in a 12-ounce size. Most of all, they’re made with love.



Family Matters: Purely Fancy Feast®


My cat, Carl, wakes up every morning begging for a good meal.

Let’s just be straight: Carl begs for a good meal pretty much every time he sees me, whether it be when  I wake up in the morning, when I come in the door in the evening, if I happen to stop by during the lunch hour, or really any time my eyes are open.

Carl gets his good meals in the form of a high-quality dry cat food.

Once a week, he also gets Purely Fancy Feast® from Purina®, on the pet food aisle at Brookshire’s. Purely Fancy Feast® entrées are made with pure seafood, chicken or beef, and no by-products or fillers for a wholesome, complete and balanced meal for mature felines.

He loves his Thursday treats, and I know he’s getting good nutrition to boot!



Shop the Sale: Rotisserie Chicken Enchiladas


Rotisserie Chicken Enchiladas Prep Time: 25 mins
Cook Time: 1 hour 35 mins
Serves: 8

Who has time to cook the chicken and the enchiladas? Pick up an on-sale Rotisserie Chicken this week at Brookshire’s and get a head start on delicious chicken enchiladas for the whole family. And we really mean the whole family – this Mexican feast with made-from-scratch sauce serves eight! For authentic flavor with less work in the kitchen, try our Rotisserie Chicken Enchiladas today.

Ingredients
Sauce:
3 guajillo chiles, stemmed and seeded
3 ancho chiles, stemmed and seeded
4 cups water, divided
1 medium onion, quartered
3 cloves garlic
1 Tbs ground cumin
1 1/2 tsp ground coriander
1/2 tsp dried oregano
2 Tbs extra virgin olive oil
2 1/2 cups tomato sauce (20 oz)
Salt and pepper, to taste

Enchiladas:
2 Tbs extra virgin olive oil
1 large onion, thinly sliced
1/2 cup chicken broth
4 cups rotisserie chicken, shredded
1 tsp ground cumin
1/4 cup cilantro, chopped
3 cups Monterey-Jack cheese, shredded (divided)
Salt and pepper, to taste
Vegetable oil, for frying
16 corn tortillas
Chopped red onion, cilantro and salsa, for serving

Instructions
In a microwave-safe bowl, cover chiles with 3 cups water. Microwave for 2 minutes until softened. Use slotted spoon to transfer chiles to blender. Add 1 cup chile-soaking liquid, onions, garlic, cumin, coriander and oregano; puree.

In a large saucepan, heat olive oil over medium-low heat. Add tomato sauce and 1 cup water. Strain chile mixture through fine-mesh sieve into saucepan. Cook, stirring occasionally, until sauce slightly reduces, about 15 minutes. Season with salt and pepper. Spoon 3/4 cup sauce into baking dish.

Preheat oven to 350° F. In large skillet, heat olive oil. Cook onions over moderate heat until lightly browned. Add broth. Cook until onions are soft and broth evaporates. Let cool. Add chicken, cumin, cilantro and 1 1/2 cups cheese. Season with salt and pepper.

Wipe out skillet; heat 1/4 inch of vegetable oil. Fry tortillas one at a time over low heat until pliable. Transfer to paper towel-lined baking sheet; pat dry. Roll 1/4 cup chicken filling in each tortilla; place in baking dish. Spoon extra sauce on top; sprinkle with remaining cheese. Cover with foil. Bake for 45 minutes or until heated through and bubbling. Remove foil halfway through cooking time. Serve with chopped onion, cilantro and salsa.

Calories per Serving: 748, Fat: 51 g (25 g Saturated Fat), Cholesterol: 163 mg, Sodium: 965 mg, Carbohydrates: 27 g, Fiber: 4 g, Protein: 47 g.

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

Chef Tips

Know Your Chiles
Not to get all scientific on you, but did you know there is a measurement specifically designated for chile peppers? The Scoville Scale measures capsaicin concentration and classifies each chile pepper into heat units known as Scoville Heat Units (SHU). While there are too many to list here, we’ve outlined some of the more common peppers you’ll find in the store from mildest to hottest below.

  • Bell Pepper (0 SHU)
  • Banana Pepper (0 – 500 SHU)
  • Pepperoncini (100 – 500 SHU)
  • Poblano Pepper (1,000 – 1,500 SHU)
  • Anaheim Pepper (500 – 1,500 SHU)
  • Jalapeño Pepper (2,500 – 8000 SHU)
  • Serrano Pepper (10,000 – 25,000 SHU)
  • Habenero (100,000 – 350,000 SHU)


The Versatile Rotisserie Chicken

When you’re pressed for time, a rotisserie chicken can be a weeknight meal lifesaver. Here are just a few ways you can use a rotisserie chicken to create an easy family meal:

  • Carved chicken served with mashed potatoes and green beans
  • Shredded breast meat in a healthy salad
  • Tossed with pasta, garlic, olive oil and parmesan cheese
  • Stirred into soup to make an easy chicken and vegetable soup

Plus, leftovers never go to waste. Rotisserie chicken is great on sandwiches, whipped up into chicken salad, piled onto nachos or pizza, or stuffed into peppers or potatoes.



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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

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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