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Dine In: Breakfast Egg Rolls


Breakfast Egg RollsWhy are breakfast egg rolls making an appearance on a Friday blog, you may wonder? Because I made them over the weekend and froze a bunch for a quick and easy school-morning breakfast, that’s why!

The egg rolls can be baked or fried. I baked mine at 425° F until the wrappers were golden-brown. I let them cool completely before freezing them.

The sausage gravy was the proverbial icing on the cake for my older son. My younger son wanted to dip them in queso. That worked, too. Next time, I think I’ll add some diced onion and green bell pepper and sauté it with the sausage. Maybe a jalapeño and a little bit of hot sauce for a spicier version, too. I’ll also try it with sausage INSIDE the egg roll.

Obviously, you can easily adjust the amount on this recipe by making more filling and using more wrappers.

To reheat, microwave for about a minute on high.

Breakfast Egg Rolls

Ingredients:
3/4 lb reduced fat ground sausage
4 Tbs flour
4 cups milk
3 cups shredded hash browns
3-4 eggs
2 Tbs water
1 cup sharp cheddar cheese
salt and pepper
oil for frying

Directions:
Brown sausage in a skillet. Remove 1/2 cup to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add milk and stir several times while it thickens. Add salt and pepper to taste. Keep warm while making egg rolls.

Mix eggs with the water and scramble the eggs. Cook eggs in a small frying pan just until set. Add to sausage. (Don’t cook all the way through; they will finish cooking when you make the egg rolls.)

Add the potatoes and cheese to the bowl with the sausage. Add 1/2 cup of the sausage gravy mixture. Season with salt and pepper to taste. Stir to blend together.

To make egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With your finger, brush a little water along that edge to help seal the egg rolls. Fold in 2 sides forming the egg roll shape. Then, roll up egg roll.

To fry the egg rolls, heat oil to 325º F. Drop egg rolls into hot oil. Fry for 3-4 minutes or until golden-brown. Drain on a paper towel.
Serve with a bowl of sausage gravy.

Nutritional Information: Calories Per Serving: 567, Calories from Fat: 292, Fat: 32 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 178 mg, Sodium: 836 mg, Potassium: 606 mg, Carbohydrates: 41 g, Fiber: 3 g, Sugar: 9 g, Protein: 27 g.

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

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Posted in: Cooking, Dine In


Family Matters: Potty Training


Potty TrainingAs your toddler approaches the 36-month mark, they’re likely to start potty training.

The range for potty usage is huge. Girls often train earlier than boys, and don’t fret if your child is older than 36 months when he decides to say goodbye to the diaper.

Pampers offers diapers or Easy Ups in a variety of sizes and styles to best suit your growing child’s needs.

Easy Ups are a good option as your toddler begins to try to use the potty. Still absorbent like a diaper, Easy Ups feel like big kid underpants. Less bulky with an elasticized waistband so your little one can help pull them up or down, Easy Ups make your little one feel like a big kid.



Family Matters: Baby Wipes


Baby WipesWipes are a hot commodity with an older baby. Beyond diapering, wipes are a necessity as baby is learning to self-feed, crawl, walk, cruise, grab everything in sight, play outside and is on-the-go with you. Most parents learn quickly that it’s best to keep wipes at the changing table, in the car, in the diaper bag, in a purse, in the stroller, near the car seat and everywhere in between.

Tippy Toes Wipes by TopCare offer you an affordable way to keep your baby clean and fresh. Tippy Toes offers a wide assortment of wipes that are dermatologist-tested, hypoallergenic and alcohol-free.



Family Matters: Formula or Breastfeeding?


Formula or Breastfeeding?The decision to breastfeed or bottle-feed is a very personal decision for most parents. The American Academy of Pediatrics recommends that a baby nurses for 18 months to get vital nutrients and immunity from his mom, but there is a myriad of reasons why this might not happen.

Luckily, that’s where TopCare comes in. Tippy Toes Infant Formula by TopCare offers your baby a complete range of FDA-approved nutrients, vitamins and minerals essential to their growth and development during their first year or so. Brookshire’s parents can feel confident that their baby is getting exactly what he needs to flourish and prosper from Tippy Toes formula. Just like breast milk, it’s a good source of protein, essential fats, carbohydrates, calcium, vitamin A, potassium and all the other elements your baby needs for development. In powdered or pre-mixed form, Tippy Toes Infant Formula is a great choice for your baby.



Mi Blog Hispano: Ensenándoles Finanzas a Nuestros Hijos


Ensenándoles Finanzas a Nuestros HijosComo padres tenemos la gran responsabilidad de educar y entrenar a nuestros hijos en el área de las finanzas, esto va a ser clave para que tengan una vida balanceada y estable. No sólo debemos enseñarlos con consejos y teorías, sino también con nuestro ejemplo.

Tengo dos hijos adolescentes, Edward de 20 años y Rebeca que acaba de cumplir 16, ambos están en pleno proceso de aprendizaje financiero, así que puedo hablarles con propiedad de cosas que he aprendido por haberlas hecho o por el contrario, por haberlas dejado de hacer al educarlos, como por ejemplo:

Debemos ayudar a nuestros hijos a crear hábitos relacionados con el ámbito financiero, como por ejemplo: la importancia del ahorro, la planificación y el valor de las cosas. A medida que pasa el tiempo es importante que nuestros hijos aprendan sobre el trabajo, sus responsabilidades y sus recompensas. Que aprendan a adaptar sus ingresos a su estilo de vida.

Háblele a sus hijos de lo que es el “crédito”, en este país es muy fácil obtener lo que se quiere y pagarlo después… Cuando se usa el crédito pagamos a veces altos intereses, enséneles a calcular y a no dejarse llevar por las emociones, sino que sepan evaluar lo que realmente necesitan y si lo pueden pagar o no. Para los adolescentes lo más emocionante es poder conseguir un trabajo y comprar un auto, aconséjeles que tomen en cuenta el mantenimiento del mismo, seguro, gas, etc.

Anímelos a que continúen sus estudios en la Universidad y asegúrese de que ellos tomen las decisiones correctas en cuanto a los créditos estudiantiles, que busquen asesoría ya que una decisión mal tomada en este aspecto, puede mantenerlos atados a deudas pesadas y difíciles de pagar.

Asegúrese de que sus muchachos no sólo piensen en el presente, sino que sean grandes planificadores del futuro, que tomen en cuenta las finanzas en el matrimonio, cuando compren una casa, cuando comiencen a tener hijos y en la jubilación o retiro.

Nosotros los hispanos vivimos un poco más enfocados en el presente, en el día a día…Pero es muy importante que aprendamos a planificar y a vivir no sólo en el presente sino también en el futuro, para que podamos prepararnos y establecer metas que nos llevaran a ser exitosos, porque el el éxito para mí no se mide en tener fortunas, sino en tener estabilidad financiera y emocional.



Shop the Sale: Wine Braised Chuck Roast


Wine Braised Chuck RoastWhen school starts, it always feels like fall to me, despite living in the South where temperatures can still easily be in the triple digits on the first day of school and quite possibly on the first official day of fall.

That doesn’t stop me from cooking like it’s fall, though.

This dish is great because it cooks slowly, resulting in melt-in-your-mouth tender beef. The wine and garlic make a rich sauce for the beef, especially if you serve it with mashed potatoes or a crusty loaf of bread to sop up the juices. Plus, I love any dish that makes your house smell like a four-star restaurant while it’s cooking.

This serves six to eight, but if you shred the leftovers, they make the most amazing sandwiches as well.

Wine Braised Chuck Roast

Ingredients:
3-4 lb chuck tender roast
salt and pepper, to taste
2 cloves garlic, roughly chopped
1 small onion, roughly chopped
3-4 sprigs fresh thyme
1 tsp dried marjoram
8 oz red wine
1-2 Tbs unsalted butter

Directions:
Preheat oven to 325° F.

Lay out 2-3 layers of tin foil big enough to wrap around the chuck tender roast.

Salt and pepper the beef and place it in the middle of the foil, folding up the sides to create a bowl. Sprinkle in the garlic, onion, thyme and marjoram. Pour wine over the beef.
Seal up the foil and place the packet in a baking dish.

Bake for about 3 1/2 hours.

Carefully remove meat from the foil packet. Move to a cutting board or serving platter and tent to keep warm. Strain the cooking juices into a skillet. Bring to a simmer. Whisk in the butter and let simmer for about five minutes. Test for seasoning. Serve with the beef.

Serves 6-8

Nutritional Information: Calories Per Serving: 322, Calories from Fat: 123, Fat: 14 g (5 g Saturated Fat), Cholesterol: 121 mg, Sodium: 155 mg, Potassium: 59 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 38 g.

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



Healthy Living: Rainbow Salad


Rainbow SaladThis salad had me at “rainbow.”

I was the kid with the Rainbow Brite (did I just date myself?) backpack, the rainbow striped socks and the rainbow throw pillow. In art class, I wanted to draw rainbows and was a stickler for the (former) ROY G. BIV mnemonic device.

The rainbow is also good for eating, as Asian influence suggests. Different colored natural foods impart different vitamins, nutrients and minerals to our diets.

This salad is as beautiful as it is healthy, and I’m still obsessed with the dressing.

Rainbow Salad

Ingredients:
For the salad:
2 tsp olive oil
8 oz boneless, skinless chicken breast
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
1/2 cup feta cheese
1/2 cup almonds, chopped or crushed
For the dressing:
3 Tbs almond butter
1 Tbs olive oil
2 Tbs freshly squeezed orange juice
3 Tbs water
1 Tbs stone ground mustard
1/2 Tbs raw honey
1/4 tsp salt, more to taste
1/2 tsp garlic

Directions:
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with the salt, pepper and chili powder. Sauté in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.

Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite-sized pieces. Place the salad ingredients in a large bowl. You can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

Nutritional Information: Calories Per Serving: 349, Calories from Fat: 196, Fat: 22 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 54 mg, Sodium: 582 mg, Potassium: 634 mg, Carbohydrates: 20 g, Fiber: 4 g, Sugar: 13 g, Protein: 21 g.

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



Product Talk: Brookshire’s Fat Free Refried Beans


Brookshire's Fat Free Refried Beans

One of my favorite guilty pleasures at Mexican restaurants is the refried beans. I love them. I’ve even been known to order double beans, no rice. However, the secret to real Mexican refried beans is the lard, and ain’t nobody got time for lard in their food, at least not on a regular basis.

Thank goodness for Brookshire’s Fat Free Refried Beans. While they taste like the “real thing,” they contain zero fat.

The only ingredients in the can are pinto beans, water and salt. You prepare them just like you would any refried beans, heating them in the microwave or on the stovetop until hot, stirring frequently.

They’re great as a side dish, on nachos, on tostadas, in burritos, in a casserole, in migas for breakfast or any other way you’d use the full-fat variety. 

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Posted in: Product Talk


Dine In: Feta Spinach Grilled Cheese


Feta Spinach Grilled CheeseWe used to have pizza almost every Friday night for dinner, but this summer, we’ve largely gotten away from that habit.

We’ve replaced pizza with sandwiches. We’ve done make-your-own subs, meatball and provolone subs, steak sandwiches, grilled chicken sandwiches with bacon and avocado, flatbreads, gyros, veggie pita pockets and all manners of grilled cheese.

I won’t lie: this recipe was a hard sell for my two boys. It has spinach and WHITE cheese, not some of the yellow cheeses we were accustomed to using in our grilled masterpieces, like cheddar. However, after tasting these, which I literally cooked on the grill, they’ve been hooked. I’ve also made this recipe adding one ounce of goat cheese in addition to the feta and mozzarella. Delicious.

Feta Spinach Grilled Cheese

Ingredients:
1/2 Tbs olive oil
1 clove garlic
1/4 lb frozen cut spinach
pinch of salt and pepper
2 ciabatta rolls
1 cup mozzarella cheese, shredded
1 oz feta cheese
pinch of red pepper flakes (optional)

Directions:
Heat olive oil in a large skillet over medium-high heat. When it’s warm and gives off an aroma, add garlic and stir for one minute. Add spinach, salt and pepper; sauté until spinach is just wilted, about 2 minutes. Remove from heat.
Combine feta cheese, mozzarella cheese and red pepper flakes. Stir in spinach and combine well. Spread between ciabatta rolls.
Reheat skillet and toast sandwiches, about 2 minutes per side until golden-brown and cheese is melted. Serve immediately.

Nutritional Information: Calories Per Serving: 343, Calories from Fat: 165, Fat: 18 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 43 mg, Sodium: 582 mg, Potassium: 68 mg, Carbohydrates: 20 g, Fiber: 2 g, Sugar: 1 g, Protein: 23 g.

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Posted in: Dine In


Family Matters: Back to School


Back to SchoolIt’s inevitable that summer vacation draws to an end and a new school year begins. It’s also inevitable that I spend the last week of summer vacation wistfully thinking about the passage of time and what we accomplished – or didn’t – over summer break.

In the “win” column for this summer is the 100-Mile Challenge. We have a 1.2 mile loop in our neighborhood that I’d deemed safe enough for the boys to ride their bikes, or walk or jog around. They had to complete approximately 83 revolutions to finish 100 miles this summer. They did it!

Another win is the Summer Story book. In May, I wrote a paragraph in a spiral-bound notebook and handed it to my older son. He added a paragraph, continuing the story I’d started, and he passed it to the younger son who contributed his part. It came back to me and we continued that all summer, ending up with a hilarious short story penned in our own handwriting.

The Mystery Bag was another fun summer game. Every Wednesday, I left a project of sorts in a large gift bag on the kitchen table for the boys to find when they woke up. One week, it was an experiment on what happens when you put Ivory soap in the microwave. Another week, it was materials for each boy to construct their own board game. They loved to see what Wednesdays were going to hold.

Now in the “fail” category: I logged onto the middle school website two weeks before school began to print out the school supply list. Looking for the school supply list, I found a PDF file called “Summer Reading List.” Uh, we hadn’t DONE any summer reading, nor did I even know about it until right that minute. When I told my son he had to read two books – and summarize each chapter – before school began, the meltdown that ensued was of epic proportions. I’d like to report he finished two books. He didn’t. He didn’t even make it through the first one, although he read and journaled diligently every day. It just didn’t work out. Next year, I’ll know to look early.

All in all, it was a great summer and we’re all ready for the new school year. 



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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.

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