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Product Talk: Simply Limeade


Simply LimeadeI don’t know how I’ve made it fortysomething years without having tasted a limeade, but I hadn’t had one.

All that changed today.

We slept in, as it was a Sunday, then decided to make breakfast. My sons wanted biscuits. I didn’t have any regular flour, so this was going to require a run to Brookshire’s. I threw on a sweatshirt (didn’t even wash my face) and ran down the street to the closest store.

When I got there, I realized I was running out of time, and if we wanted breakfast before church, I was going to have to go with refrigerated biscuits from the can. I was zooming over to the refrigerated section when I passed the refrigerated drinks.

There, I saw it: limeade.

Limeade from Simply is with the refrigerated teas, orange juices and lemonades in your neighborhood Brookshire’s.

I glanced at it but kept going, my mind on the biscuits and the biscuits on my mind.

I thought about limeade all morning.

As the biscuits were baking, I thought, “Wouldn’t a tall glass of icy limeade taste good right about now?”

I thought about limeade in church and while I was doing chores around the house. I thought about limeade obsessively.

When it was time to get lunch together, I couldn’t resist any longer. Under the guise of “forgetting” that I hadn’t bought chips to go along with the sausages we were grilling, a trip back to Brookshire’s became a necessity.

I left with not only limeade but raspberry lemonade by Simply as well.

Simply Limeade has the perfect balance of sweetness and tartness. It’s made with real lime juice, not concentrate, and it tastes fresh, crisp and delicious. It’s oh-so-refreshing.

Simply also makes Orange Juice, Lemonade, Raspberry Lemonade, Pink Lemonade, Blueberry Lemonade, Orange Juice with Mango, and a whole other host of fruity beverages.

Check them out today.



Dine In: Eggplant Parmesan


Eggplant ParmesanIt’s Mother’s Day weekend, so for at least one meal over the next three days, I would like one of my favorites (just saying, to anyone who might be reading this).

Growing up, eggplant parmesan was one of my favorite dishes. It was often requested as a birthday or special occasion dinner.

Never mind that my mom initially tricked us into liking eggplant, cutting it in wedges and frying it.

“Oh, they’re french fries,” she’d say.

I don’t remember if I believed her or not, but I did love eggplant no matter how she cooked it, ESPECIALLY with red sauce and cheese on top.

Growing up, I realized that you didn’t really have to fry the eggplant to make a delicious parmesan dish. Besides, too many people don’t fry correctly and the eggplant becomes soggy with grease (I know this because I try it in almost every new Italian restaurant I discover). So, this is a lightened-up version, and it would taste delicious tonight (again, just saying, in case anyone I know is reading this).

Eggplant Parmesan

Ingredients:

Eggplant:
2 egg whites from large eggs, lightly beaten
1 Tbs water
2 cups panko
1/4 cup (1 oz) fresh Parmigiano-Reggiano cheese, grated
2 (1 lb) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
cooking spray

Filling:
1/2 cup fresh basil, torn
1/4 cup (1 oz) fresh Parmigiano-Reggiano cheese, grated
1/2 tsp crushed red pepper
1 1/2 tsp garlic, minced
1/4 tsp salt
1 (16 oz) ctn part-skim ricotta cheese
1 large egg, lightly beaten

Topping:
1 (24 oz) jar premium pasta sauce (or homemade)
1/4 tsp salt
8 oz mozzarella cheese, thinly sliced
3/4 cup (3 oz) fontina cheese, finely grated

Directions:
Preheat oven to 375° F.

To prepare eggplant, combine 2 egg whites and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant slices 1 inch apart on baking sheets coated with cooking spray. Bake at 375° F for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with salt. Top with about 3/4 cup pasta sauce. Spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° F for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° F for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Nutritional Information: Calories Per Serving: 318, Fat: 15.1 g (8.2 g Saturated Fat, 2.7 g Monounsaturated Fat, 0.6 g Polyunsaturated Fat), Protein: 19.3 g, Carbohydrates: 26.8 g, Fiber: 4.8 g, Cholesterol: 99 mg, Iron: 1.6 mg, Sodium: 655 mg, Calcium: 365 mg

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

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Posted in: Cooking, Dine In


Family Matters: Protecting Your Outside Pet from Fleas and Ticks


Protecting Your Outside Pet from Fleas and TicksMy dog, Astro, spends most of the day outside while I’m at work. Luckily, I have a large, covered patio that keeps him out of the direct sun when he wants to cool off and take a break. I’m toying with the idea of getting a hard plastic kiddie pool for him, but I’m afraid that would be a mosquito magnet.

Speaking of small, pesky insects, summer is prime time for fleas and ticks to hitch a ride on your outdoor pet.

Fleas and their eggs can live outside in grass, soil and even crevices in sidewalks, while inside they live in rugs and carpets, cracks in floors, bedding, etc. Ticks can thrive in trees, bushes, tall grasses and shrubs.

Comb your pet regularly with a flea comb, vacuum frequently and dispose of the bags immediately after use. Mow areas of the lawn where your dog spends time, wash pet bedding weekly and wash your pet with a pesticide-free pet shampoo.

Invest in shampoos, sprays, powders, monthly treatments and other products to control ticks and fleas; discuss these with your veterinarian first.

You can also have your yard treated by a pest control company to help reduce the incidence of fleas and ticks.



Shop the Sale: Crab Legs with Garlic Butter


Are you tired of hearing about my beach trip yet?

Well, hang in there with me one more time. I promise, seafood recipes are worth it!

Crabs are one of my favorite seafood types.

When I go to the beach on the East Coast, there’s always a feast of crabs poured out onto a table covered with newspaper, and we crack and clean them ourselves.

Crabs aren’t usually eaten that way here in the South. On the Gulf (of Mexico, that is), your crabs generally come in the form of lump crabmeat someone else has done all the work to render!

Or, you eat crab legs. Glorious, red, vibrant crab legs with huge hunks of buttery meat that you can extract from their depths. Now, I’m getting hungry again at just the thought of them.

Snow crab legs often come in clusters, meaning the legs are still attached to one another by the top joint. That makes them easy to cook, and they crack apart easily when you go to eat them.

This recipe cooks up quickly, as you never, EVER want to overcook crab.

Try this simple, but impressive dish, while snow crab legs on are sale this week (a surf ‘n turf for Mother’s Day, perhaps?).

Garlic Snow Crab Legs
Serves 2

Ingredients:
1 lb snow crab legs
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Cut a slit, length-wise, into the shell of each piece of crab.

Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat. Allow to simmer in the butter mixture until completely heated, about 5 to 6 minutes.

Nutritional Information: Calories Per Serving: 452, Fat: 34.3 g, Cholesterol: 228 mg, Sodium: 874 mg, Carbohydrates: 1 g, Fiber: 0.2 g, Protein: 34.2 g

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



Healthy Living: Sautéed Shrimp


Sautéed ShrimpAs I said last week, I just got back from the beach, and I’m sitting at my desk daydreaming about fresh seafood. We’re lucky that Brookshire’s seafood tastes like it just came off the boat because I’ve got seafood on the brain.

While I was at the beach, I think I was able to sample most seafood known to man. Okay, so not even close, but I did give it a valiant effort.

The great thing about seafood is that it’s good for you. It’s low in calories, low in fat, and rich in good fats and vitamins that your body needs.

Shrimp is so low in calories that you could eat until you were full without doing your body much damage, just skip the butter and deep-frying.

This sautéed shrimp recipe is reminiscent of my beach trip but without some of the extra calories I consumed while I was there. I can enjoy this at home, guilt-free!

Sautéed Shrimp
Yields about 3 ounces of shrimp per serving.

Ingredients:
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 Tbs fresh lemon juice
1 tsp salt-free lemon and herb seasoning
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 Tbs fresh parsley, chopped

Directions:
Heat oil in a large skillet over medium heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes more.

Remove from heat and stir in parsley.

Nutritional Information: Calories Per Serving: 103.1, Calories from Fat: 30, Fat: 3.4 g (0.4 g Saturated Fat), Cholesterol: 142.9 mg, Sodium: 933.7 mg, Carbohydrates: 1.8 g, Fiber: 0.1 g, Sugar: 0.2 g, Protein: 15.5 g

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



Product Talk: Nature Valley Nut Crisp Bars


Nature Valley Nut Crisp BarsI ran into Brookshire’s on my way to work this morning to get a few items. I was out of town all weekend and didn’t have the chance to do my big, weekly grocery shopping on Saturday.

I needed something for breakfast, and I was out of snacks at my office.

I try to choose fruits or vegetables for snacks, but let’s face it: sometimes during the work day, you just need something quick and shelf stable!

These Nature Valley Nut Crisp Bars hit the spot.

I got the Almond Dark Chocolate flavor (two of my favorite things). New from Nature Valley, these bars are deliciously crispy, and full of nuts and seeds. They have two grams of dietary fiber and three grams of protein for 130 calories. The bars include almond pieces, roasted peanuts, roasted sunflower seeds, flax seed and barley.

They are the perfect mid-afternoon snack to bridge the gap between lunch and dinner.



Company News: Annual Brookshire’s golf tournament raises record-breaking $500K for children’s charities


Rick Rayford presents $500,000 donation check for children's charitiesTYLER, Texas, April 27, 2015 – Approximately $500,000 was raised today through the 27th annual Brookshire’s Benefit Golf Tournament. The funds will be distributed among more than 100 children’s charities throughout Brookshire Grocery Co.’s three-state market area.

More than 660 golfers – comprised of BGC leaders, representatives from more than 230 vendor companies, and other business associates – competed at six golf courses throughout the Tyler area including The Cascades, Eagles Bluff, Garden Valley, Hollytree, Willow Brook and Pine Dunes country clubs.

At an appreciation dinner following the tournament, Rick Rayford, BGC president and CEO, presented a check to representatives from several of the non-profits that will receive the proceeds. Benefiting organizations include Children’s Miracle Network hospitals and Children’s Advocacy Centers, as well as programs for after school, hunger relief, education and health/well-being.

“This year’s golf tournament raised an unprecedented amount of money for our worthy organizations, and we could not be more pleased with the results,” Rick said. “We would not be able to host a fundraiser of this magnitude without the support of our vendor partners and associates, and we truly appreciate their commitment to helping us give back to children and their families in need in our communities.”

This year’s record-breaking donation brings the total funds raised to more than $4 million since the tournament’s inception in 1988.

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Posted in: Company News


Dine In: Seared Scallops With Orzo and Butter Wine Sauce


Seared Scallops With Orzo and Butter Wine SauceI just got back from a trip to the beach, where I consumed my body weight in fresh seafood.

Aside from special time with my sweetie, the highlight of the trip, for me, was the food.

There was a fried shrimp po’boy on day one, but I had to cry “uncle” pretty early on the homemade sourdough roll. It was just too big. I picked the shrimp out and ate it by itself. Then, there was the blue crab stuffed with tender lumps of crab meat, and succulent shrimp alongside the fillet of red snapper and the pan-seared scallops. Then, there were oysters on the half-shell and seafood gumbo. On our final night at dinner, I had the most sublime sea scallops I’d ever tasted. They literally melted in my mouth. The restaurant where we had dinner is 104 years old, which means it has survived two of the country’s most devastating hurricanes and a host of other horrible storms. It’s still in the family of the original owners, and they greet guests and mingle through the dining room.

I’ll never be able to prepare my scallops as well as they did, but I’m sure not going to give up trying.

Seared Scallops with Orzo and Butter Wine Sauce

Ingredients:
3/4 cup uncooked orzo
2 Tbs chopped fresh parsley, divided
2 Tbs chopped fresh chives divided
2 tsp extra virgin olive oil
1/8 tsp kosher salt
1 1/2 lb large sea scallops
3/8 tsp kosher salt, divided
3/8 tsp black pepper, divided
cooking spray
1/3 cup dry white wine
1 Tbs shallots, chopped
1 Tbs white wine vinegar
3 Tbs chilled butter, cubed
1 tsp fresh thyme, chopped

Directions:
Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil and 1/8 teaspoon salt. Keep warm.

Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.

Combine wine, shallots and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.

Nutritional Information: Calories Per Serving: 382, Fat: 12.9 g (5.9 g Saturated Fat, 4 g Monounsaturated Fat, 1 g Polyunsaturated Fat), Protein: 32.8 g, Carbohydrates: 29 g, Fiber: 1.3 g, Cholesterol: 79 mg, Iron: 0.7 mg, Sodium: 577 mg, Calcium: 50 mg

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



Family Matters: Fun and Games


Fun and GamesEven when your baby is a tiny infant, they are learning to develop an ear for speech and communicate for themselves. Any time you talk to them or sing to them, you are helping to facilitate their blossoming language skills. So, what does that mean for baby? Talk to him all the time. Baby is a captive audience and who better to hear you out than your little one?

You can play games with baby to help that language development. All you need is a cardboard tube from a paper towel roll.

Place baby on a safe surface where it’s comfortable for you to get up close and personal.

Tell him, “I’m going to tell you a secret.” Place the tube next to baby’s ear and WHISPER something short and simple, like “I love you.” Move the tube to baby’s other ear and repeat. If he seems confused, let him see your mouth move. You can also blow GENTLY into the tube to tickle baby’s ear. Remember: gentle.

You can move the tube safely away from baby’s ear and make all kinds of noises also. Make them through the tube and without the tube. Let baby grab for the tube (just don’t let him put it in his mouth). When he starts vocalizing and making coos, hold the tube to his mouth, too.



Family Matters: Magic Number 9


Magic Number 9Nine months is a magical time for many babies.

They should be able to stand holding onto furniture or their crib rails.

At nine months, most babies will be able to roll across the floor. Watch out because some will have mastered the art of power-rolling and can get from point A to point B faster than you think they can.

At nine months, some babies will be crawling, whether that’s army crawling on their bellies or scooting across the floor on all fours.

By this point, their fine motor skills are becoming more advanced. They should be able to pick up small objects using a finger and thumb in a pincer grasp.

Baby might start getting excited by their favorite foods and be able to pick up Cheerios, or pieces of toast or banana.

At nine months old, baby can wave goodbye or hello, and could be saying things like “Dada” or “Mama.”

However, it’s important to remember that there’s a huge range of normal development for children, and it’s okay if they aren’t doing these things yet. However, it is worth mentioning to your pediatrician if it seems like baby isn’t hitting any of his milestones.



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Copyright © 2010-2014, Brookshire’s. All rights reserved.
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.

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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.

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