share. The Brookshire's Blog

Product Talk: Lay’s® Poppables


Lay’s Poppables“Bring something new home for snacks,” my kids lamented on Day 2 of summer vacation.

Challenge accepted.

Fairly new to the shelves at Brookshire’s, Lay’s® Poppables are brand new to us, but they’ll be returning guests in our pantry.

We tried the White Cheddar snack, which is a cross between a potato chip and a cheese puff, maybe? A bite-sized, airy, full-flavored bite, these snacks were a big hit on our house.

These snacks are available in White Cheddar and Sea Salt flavors, and they’re found with the other chips, pretzels and snack foods.

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Posted in: Product Talk


Dine In: Cowboy Butter


My co-workers welcome me back to the office on Monday mornings with the same greeting, “What did you grill this weekend?”

The joke has become that it’s usually meat with a side of meat.

It’s just a joke, sort of.

We do grill pretty much every weekend. While I try to include a wide variety of proteins and I really make an effort to get creative with grilled side dishes and vegetables, we do eat a lot of meat. We also do a lot of surf and turf, since I prefer seafood while my boyfriend is a carnivore through and through.

When I do want the ultimate indulgence, steak with cowboy butter is the way to go. This cowboy butter is actually amazing on any kind of red meat, seafood (I have to try it on lobster tail!), chicken or pork (yes, so pretty much anything).

Serve it as a warm side to your grilled meats, and it’s even delicious for crusty bread or cornbread.

Tip: This Cowboy Butter can be made ahead. Just keep it refrigerated. Reheat and melt when it’s time to serve.

Cowboy Butter

Ingredients:
1 cup butter, melted
juice of 1/2 lemon
2 cloves garlic, minced
1 small shallot, minced
2 Tbs Dijon mustard
1 Tbs prepared horseradish
pinch of cayenne pepper
1/4 tsp paprika
2 Tbs parsley, freshly chopped
1 Tbs chives, freshly chopped
2 tsp thyme, minced
kosher salt and freshly ground black pepper, to taste

Directions:
In a bowl, whisk butter, lemon juice, garlic, shallots, mustard, horseradish, cayenne and paprika. Add parsley, chives and thyme. Add salt and pepper to taste. Keep warm until ready to serve.

Serves 4

Nutritional Information: Calories Per Serving: 430, Fat: 47 g (29 g Saturated Fat), Cholesterol: 122 mg, Sodium: 430 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 2 g, Protein: 1 g.

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

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Posted in: Cooking, Dine In


Family Matters: The Chores Can Wait


Chores Can WaitThis morning (Saturday), I woke up with a to-do list a mile long. Make that a mile and a half.

I wanted to get the grocery shopping done early. I had laundry backed up all week. There are at least four problem areas in my house that have stuff piled so high that someone might call “Hoarders” on me for an intervention if I don’t get them sorted out soon. The bathrooms weren’t cleaned this week. There was yard work that needed to be done if the homeowner’s association wasn’t going to be paying me a visit, and my list didn’t even include the daily things that just need to be done.

I drove my older son to work and came home ready to tackle the tasks at hand.

“What are we going to do today?” my younger son asked.

I started to list off the things I was going to get done today.

“Okay,” he said, quietly.

“Why?” I asked him. “What did you want to do today?”

“Oh, I don’t know,” he said, noncommittally.

I went toward the shower, determined to get through my list.

Then, I stopped. I’d worked all week. He’d been cooped up in the house all week. I knew that he was itching to get out and do something. I knew he wasn’t asking me to do anything extravagant or expensive. I knew that he just wanted a few minutes of my time. Actually, with his brother at work, it was a golden opportunity.

I will admit that I hesitated for a moment. Oh, that list!

I went back to the living room.

“Do you want to go to the park?

Walks with Mom are his love language. Ever since he was a toddler, it was our thing to do together, even if we only made it 50 feet down the driveway and collecting rocks, which he’d hand me like treasures, all the while clutching one in his chubby little baby hand.

His freckled face exploded into sunshine.

“Yes!”

We went to the park. We walked on the trails for about an hour. We both came home with enough happiness to fuel the entire weekend.

I didn’t make it through my whole to-do list today, but that’s fine. It will all still be there tomorrow, but the chances to take walks with my teenage son are a precious commodity. I’ll always put those on the top of my to-do list.

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Posted in: Family Matters


Shop the Sale: ONE-PAN ROAST CHICKEN


Prep Time: 15 mins
Cook Time: 45 mins
Serves: 2

We all love roast chicken dinners, but who has time on weeknights for the full spread? Now you can have your roast and eat it too, with this time saving One-Pan Roasted Chicken recipe. It’s ready in an hour and with only one pan to worry about, cleanup will take next to no time. And in case you need another reason to try it this week, Brookshire’s Drumsticks and Thighs are on sale now!

Ingredients
Olive oil or olive oil spray, for greasing pan
2 russet potatoes
1 lb Brussels sprouts, cleaned, trimmed and cut in half
1 Tbs olive oil
Salt and pepper
1 small lemon, thinly sliced
5 cloves garlic, very roughly chopped (bigger pieces or slices)
2 tsp thyme, chopped
4 chicken thighs, bone-in and skin on

Instructions
Preheat oven to 400° F. Brush or spray sheet pan with olive oil. Using mandolin, slice potatoes into rounds, leaving skins on. If cutting with knife, remember that thinner is better, about 1/8-inch thick. Toss Brussels sprouts with 1 tablespoon olive oil. Set aside.

Lay potatoes down on greased sheet pan, just slightly overlapping. Sprinkle with salt and pepper. Scatter lemon slices, garlic and thyme around potatoes. Pat chicken dry; generously salt and pepper both sides. Place over potatoes. Place in middle oven rack for 20 minutes.

Remove pan from oven and spread Brussels sprouts over chicken. Return to oven for 20 more minutes. Check for doneness. Spoon pan juices over chicken, sprouts and potatoes. Continue cooking for 5 minutes, or broil for just a couple minutes.

Calories Per Serving: 574, Fat: 20 g (5.7 g Saturated Fat), Cholesterol: 115 mg, Sodium: 176 mg, Carbohydrates: 60 g, Fiber: 15 g, Protein: 43 g.

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

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

Thigh VS Breast
Let’s be honest, we all know chicken breast is healthier than thigh, but it’s just not as tasty. A 3-oz serving of roasted chicken thigh (without skin) clocks in at 180 calories and 10 grams of fat while the same amount of skinless, roasted chicken breast has 140 calories and only 5 grams of fat. But here’s the good news: even though thigh has double the fat, only 2 grams of the extra fat are the unhealthy saturated variety. Plus, thighs provide more micronutrients than breast. So go on, enjoy that chicken thigh!

Safe Handling
Chicken is delicious, but food poisoning isn’t, so follow some simple rules to reduce your chance of foodborne illness when handling raw poultry. 1. Wash your hands before and after handling, and be sure to thoroughly clean all cutting boards and utensils immediately after use. 2. Avoid contaminating other foods by using separate cutting boards and knives for raw meats. 3. Cook to an internal temperature of at least 165 degrees.

 



Healthy Living: Low-Carb BLT Wraps


Low-Carb BLT WrapsWhen you’re low-carbing it, you still want delicious food that is satisfying.

This BLT minus the bread or mayo (you can add the mayo if you want, but if you do, whip up a homemade version; it’s so tasty) is just the thing.

Great for a snack, lunch or even breakfast, this simple take on the classic diner treat is much better for you than the original.

Low-Carb BLT Wraps

Ingredients:
2 large leaves romaine or bibb lettuce
2 hardboiled eggs, sliced
4 slices turkey bacon, crisply cooked
1 Roma tomato, sliced
salt and pepper, to taste

Directions:
Spread out romaine leaves; lay them flat. Place turkey bacon down the center of each leaf. Top with egg slices and tomato slices. Sprinkle with salt and pepper. Roll up and serve immediately.

Serves 2

Nutritional Information: Calories Per Serving: 125, Fat: 6 g (1 g Saturated Fat), Cholesterol: 184 mg, Sodium: 310 mg, Carbohydrates: 5 g, Fiber: 1 g, Sugar: 3 g, Protein: 13 g.

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



Product Talk: Morrison’s Sopaipilla Mix


Morrison’s Sopaipilla MixWhenever we go to a Mexican restaurant, my kids love to get a sopapilla at the end of the meal.

They adore that airy, light puff of fried dough, crispy with cinnamon sugar. They drizzle it with honey and devour it before it cools off.

I’d never tried to make them at home until I saw Morrison’s Sopaipilla Mix at Brookshire’s on the shelf in the baking aisle.

Morrison’s mixes makes it easy to deliver great, authentic tastes right in your own kitchen. With a wide variety of mixes using only the best quality ingredients, Morrison’s mixes, including sopapillas, make everything taste great, just like Grandma used to make. These sopapillas come together quickly and taste just like the classic Mexican treat.

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Posted in: Product Talk


Dine In: Asian Cucumber Salad


Asian Cucumber SaladCucumbers are so refreshing for summertime, and even super simple to grow in your very own garden or planter if you were so inclined.

Cucumber salads are wonderful side dishes for grilling and for cookouts, especially this Asian version, which doesn’t have anything in it that would spoil if it sat outside at a picnic or barbecue. It would be a great accompaniment to a Father’s Day meal this weekend as well.

This would also be tasty with shredded carrots.

Asian Cucumber Salad

Ingredients:
6 seedless cucumbers
1/4 small red onion
2 Tbs white wine vinegar
2 Tbs sesame seed oil
2 Tbs fresh cilantro, finely chopped
1 tsp salt
1/2 tsp red pepper flakes
1 tsp black sesame seeds, plus more for garnish

Directions:
Slice cucumbers thinly using a mandoline or very sharp knife, and place into a medium bowl. Add red onion.

In another bowl, whisk the rest of the ingredients for the dressing. Pour over the cucumbers and onions. Toss gently to combine. Garnish with additional sesame seeds and fresh cilantro. Chill slightly and serve.

Serves 4 to 6 (as a side dish)

Nutritional Information: Calories Per Serving: 110, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 473 mg, Carbohydrates: 14 g, Fiber: 8 g, Sugar: 36 g, Protein: 3 g.

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



Family Matters: Bootcamp Summer


Bootcamp Summer

I’m writing this on the first official day of summer vacation, and I’ve been doing some thinking over the weeks leading up to this day. My goal for this summer is that, come August, my teenage boys are ready to be self-sufficient and lead independent, productive lives. I’m calling it “Bootcamp Summer.”

It’s not that I’m not willing to whip up some pancakes and wash their bath towels for several more years, but all kids need to have the life skills to live on their own by the time they graduate from high school, in my opinion.

My introspection was prompted by a couple of things. First, I ran into a friend of mine who told me, in all seriousness, that her son brought an entire semester’s worth of dirty clothes home from college because he didn’t know how to do laundry.

Then, another friend who works in a call center for a local cable service had to work with a college student on the phone who didn’t know her address because her mom handles all her mail and her correspondence, including bills.

I started compiling a list of things that I wanted to do with my boys this summer to make sure they had all the skills they will need by the time they graduate from high school. We started out by ironing dress shirts the right way. Then, we filled out bank deposit slips (you know, the “old fashioned” kind) for their bank deposits.

They also cut the grass, weeded flower beds and put down mulch. They’ve been doing their own laundry and cleaning their own bathroom for several years now, so I polled my friends to see what other skills would be essential to know before they left the nest. Here’s what they said:

  • Cooking a few good meals, from planning, budgeting, shopping and executing, including re-purposing leftovers
  • Writing a check
  • Putting gas in a car
  • Changing a tire
  • Jump starting an engine
  • Washing dishes by hand
  • Loading a dishwasher correctly
  • Vacuuming
  • Changing/cleaning air filters in household appliances
  • Making their own appointments
  • Using a calendar and scheduling
  • Reading instructions and following them
  • Making a budget and sticking to it
  • Using public transportation
  • Establishing and maintaining good credit
  • How to check oil levels and replace oil in your car
  • Sew a button on shirt/pants
  • How to manage a retirement plan/401K
  • Fill out employment paperwork
  • How to (correctly) apply for a job, fill out a job application, ask for references and provide them
  • How to make your bed and change your sheets
  • How to send mail at the post office with insurance/overnight/signature-needed requirements
  • How to set up accounts in their name for utilities, etc… This might be hard to show them without actually doing it, but if you have the opportunity to do it yourself, bring them along for the process.
  • Familiarize them with their own important documents, social security cards, birth certificates, etc.
  • Using basic household tools
  • How to address an envelope and write a proper letter

What would you add to this list?



Shop the Sale: CONFETTI CAKE BALLS


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Nothing says party more than sprinkle-covered cake balls. Perfect for children’s parties or just a special treat, these Confetti Cake Balls are not only easy to make, but fun too. You’ll have plenty of little helpers in the kitchen with this one!

What You’ll Need
Brookshire’s Parchment Paper
Toothpicks
Good Cook Cookie Sheet
Duncan Hines Classic Yellow Cake Mix
Duncan Hines Vanilla Whipped Frosting
Brookshire’s White Bark Coating
Over the Top Sprinkles

Instructions
Prepare and bake Duncan Hines Classic Yellow Cake Mix according to directions on the box (fig. 1). Crumble cake into mixing bowl. Add 3/4 cup to 1 cup of Duncan Hines Vanilla Whipped Frosting into warm cake (fig. 2). Mix thoroughly, breaking up the large pieces. Tip: If you have a kitchen mixer, it’s a shortcut to use a mixer for this part.

Once cake and buttercream are mixed, you should be able to squeeze the cake into a dough-like consistency. Using the palm of your hand as a measure guide, roll cake/buttercream mixture into compact balls. Insert toothpicks, and place on parchment-lined cookie sheet (fig. 3). Freeze for 20 minutes.

Melt white bark coating in microwave (stir often to avoid burning). Dunk cake balls into candy coating, and let dry on parchment paper (fig. 4). Remove toothpicks. Using a fork, drizzle leftover coating on the top, if desired, and add sprinkles (fig. 5).

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

Want to see how to prepare this recipe? Check out our How To video today!

Chef Tips

No Microwave, No Worries
Microwaves are handy for a number of cooking tasks in the kitchen, but if you don’t have one or it’s on the fritz, you don’t have to miss out on cake balls. Instead of heating the frosting in the microwave, you can melt it in a small saucepan over low heat. Just be sure to stir the frosting constantly to prevent sticking. Better yet, if you have a double boiler, fill the bottom pan with water and gently warm the frosting in the top pan.

Put Parchment to Good Use
If you bake regularly, you probably keep a roll on hand. But parchment is useful for far more than baking cookies, cupcakes and muffins. Here are just a few ways parchment can make your cooking adventures more successful:

  • Use parchment as a pouch for steaming vegetables.
  • Line a pan with parchment before baking fish to avoid sticking.
  • Roast acidic fruits like tomatoes on parchment to prevent reactions with aluminum pans.
  • Create a pastry bag for decorating cookies or cakes.


Healthy Living: Grilled Chicken Thighs with Chimichurri Sauce


Two of my favorite healthy things are chicken thighs and chimichurri sauce.

But wait, you might said, chicken thighs are a dark meat, aren’t they higher in fat? Well yes, just a little, but they’re also higher in flavor and if you’re not eating them fried, then go for the extra flavor, I say. They’re still a lean meat and pack far more flavor into a smaller portion than any other piece of the chicken, in my opinion. The chicken thigh is great on the grill and stands up well to the bold flavors of  chimichurri sauce.

Chimichurri sauce is from Argentina and is like a garden on your plate. Full of fresh, bright, bold flavors, it’s simple to make and full of antioxidants and vitamins and minerals. It’s all fresh, farm-to-table and just seeps into the chicken and makes it tender, juicy and even more flavorful.

Chimichurri is a great go-to summer staple as it’s also delicious on a grilled flank steak.

Grilled Chicken Thighs with Chimichurri Sauce

Ingredients:
For the chimichurri sauce:
1 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1/4 cup fresh basil, packed
4 garlic cloves
2 Tbs lemon juice
2 Tbs onion, diced
2 Tbs red wine vinegar
2 tsp dried oregano
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 cup olive oil
12 medium, boneless, skinless chicken thighs

Directions:
For the chimichurri sauce:

In the bowl of a food processor, add all the sauce ingredients except the olive oil. Pulse and slowly stream in the olive oil until desired consistency. The chimichurri should have good body to it and should not be too smooth.

For the chicken:
Place the chicken in a large zipper-locked bag and add three quarters of the chimichurri sauce to the bag. Squeeze out excess air before sealing the bag. Gently toss to coat the chicken well. Refrigerate overnight for best results (or at least three hours).

When ready to cook, heat the grill to medium-high heat. Lightly oil the grill grates or spray with nonstick cooking spray. Place the chicken thighs on the grill an inch or two apart. Grill the thighs for 5-6 minutes each side, flipping only once, until the internal temperature is 165 degrees F. Serve immediately with the reserved chimichurri sauce for topping.

Nutritional Information: Calories Per Serving: 356, Fat: 19 g (4 g Saturated Fat), Cholesterol: 130 mg, Sodium: 227 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 43 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.

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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