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Company News: Parkers Chapel High School wins $5k through Brookshire’s ExtraPoint program

El Dorado, Ark., Nov. 17, 2015 – Brookshire’s 2015 ExtraPoint program has come to a close, and Parkers Chapel High School has won $5,000 after being named one of three runner-ups in the program’s text contest.

This year, schools and stores were separated into three divisions—Red, White and Blue—to ensure schools have better odds of winning by only competing with those similar in size. At the end of the program, the school that received the most text entries in each division wins a $10,000 grand prize. There is also a $5,000 runner-up prize for each division.

In addition to receiving a $1,000 donation at a home football game, each participating school was designated a specific keyword, which was advertised on signage in Brookshire’s stores and on the sidelines at football games. From Aug. 26-Oct. 27, customers could text the keyword once a day to “43101” to enter their school for a chance to win. Parkers Chapel had more than 12,000 entries during the contest.

Through the ExtraPoint program, Brookshire’s donated more than $160,000 to 119 local high schools throughout Texas, Louisiana and Arkansas at football games throughout the season.

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Healthy Living: Fall Into Healthier Living

Fall Into Healthier LivingIt’s dark, really dark. In the late afternoon, it’s dark and it’s dark later into the morning, too. That makes me want to plop on the couch and eat all the bite-sized Heath bars left over from Halloween.

But that’s not very healthy, is it?

There are simple ways to stay healthy this time of year without a lot of effort.

First of all: drink. Water, that is. Sipping water all day keeps your metabolism activated and keeps all your organs (including your brain!) functioning at maximum capacity.

Schedule your workouts. Literally put them on your calendar like you would a conference call with the CEO. Scheduling them makes you more likely to keep them and ensures that you don’t run out of time at the end of the day.

Work out at home. You don’t have to go to a gym or walk dark streets to get a workout. Do body-weight resistance exercises in the comfort of your own living room, wearing whatever is comfortable.

Get a good night’s sleep. Remove all electronics from your bedroom (well, except maybe if you’re like me and the phone serves as your alarm clock). Studies have shown time and time again that too much engagement with electronics before bed inhibits sleep. Grab a book instead, one with pages.

Pack your snacks for the next day the night before. If you have planned snack times and healthy snacks readily available, you’re less likely to hit the vending machine or the drive-thru.

The same goes for meals. Planning them out in advance helps you with portion control and helps you take charge of what you eat!

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Posted in: Healthy Living

Product Talk: Alpine Spiced Apple Cider

Alpine Spiced Apple CiderLast week, Texas got rain for the first time in four months.

As with everything, we do it bigger in Texas. We didn’t just get a little rain; we got inches upon inches upon inches. I’m not sure of the final tally, but it was somewhere between a drizzle and build-an-ark.

Needless to say, last week was swampy. Your clothes never completely dried out between mad dashes to your car from the office or into Brookshire’s. Your feet were never warm, and there was no point in even trying to fix your hair.

But suddenly, there was sunshine in a mug! A co-worker brought Alpine Spiced Apple Cider drink mix to work, and we made steaming cups full of fall-scented goodness.

Caffeine-free and fortified with vitamin C, Alpine Spiced Apple Cider is a blend of apples and cinnamon that can be served hot or cold. The sugar-free variety has only 15 calories! We had the traditional, but I’d love to go back and try the Pumpkin Spice as well.

In single-serving pouches, a mug of warm cider was easy to prepare, but the process could be made even easier with single-serve cups for single-serve coffee machines.

It was so good that I braved the weather that evening to stop at Brookshire’s to buy some for my family, too.

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Dine In: Braised Short Ribs

Braised Short RibsLast Friday night was the perfect night to stay home and cook something fabulous.

It was raining, chilly and the eve of a certain spooky holiday that’s perfect for watching scary movies and snuggling.

So, stay home and cook, we did. I’m oh-so-glad we did, too. It’s five days later, and my house STILL smells like the delicious braised short ribs we made. Yep, they were that good that the scent is still lingering.

This recipe is adapted from a Pioneer Woman recipe. If you’re going to make a slow-cooked, savory dish that features bone-in meat in a rich sauce, the Pioneer Woman is a pretty good example to follow! She serves hers on creamy polenta. I opted for mashed potatoes. Anything to sop up the delicious gravy that’s produced during the braising process would be a good accompaniment for this dish.

Braised Short Ribs

8 whole beef short ribs (bone-in)
kosher salt and pepper, to taste
1/4 cup all purpose flour
6 slices bacon, diced
2 Tbs extra virgin olive oil
1 white onion, diced
2 cups baby carrots
4 oz tomato paste
2 Tbs apple cider vinegar
2 cups beef stock
4 Tbs garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary

Coat ribs liberally in salt and pepper, and then dredge in flour, pressing flour to adhere to meat. Set aside.

In a large Dutch oven or heavy-duty skillet, brown bacon over medium heat until crispy and fat is rendered. Remove bacon with a slotted spoon; set on paper towels to drain.

Add olive oil to the bacon grease in the pan, and raise the heat to high. Working in two batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and let rest. Reduce heat to medium.

Add onions, carrots and garlic to the pan; cook for 2 minutes. Add broth and scrape the browned bits from the bottom of the pan. Add tomato paste and vinegar. Bring to a boil and cook 2 minutes.

If you’re continuing to cook in your Dutch oven, proceed. If you need to transfer vegetable broth mixture to an oven-proof baking dish with a lid, do that now.

Add broth, 1 teaspoon kosher salt and black pepper to the liquid in the large ovenproof pot. Add ribs to the liquid; they should be almost completely submerged.

Add whole sprigs of fresh rosemary and thyme.

Place a lid on the pot and put in the oven. Cook at 350° F for 2 hours, and then reduce heat to 325° F, cooking an additional 45 minutes at that temperature. Remove from oven and let stand, covered, for 20 minutes. Meat should be fork-tender and falling off the bone. Serve on top of creamy polenta, mashed potatoes, rice or egg noodles.

Serves 4

Nutritional Information: Calories Per Serving: 377, Calories from Fat: 228, Fat: 25 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 47 mg, Sodium: 1408 mg, Potassium: 694 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 5 g, Protein: 20 g.

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

Family Matters: Pets and Holiday Food

Pets and Holiday FoodI don’t know about you, but I’m pretty thankful for my dog, Astro. He’s sweet, loving, even-keeled, a great and loyal friend, and a great protector.

It’s so important, at this time of the year, to make sure you’re taking care of your pet and protecting their health, too. While you might think that you’re giving them treats, some things around the holidays we enjoy can be very, very bad for your pet!

First of all, no candy. At all. Especially not chocolate, which can be deadly for dogs.

The ASPCA offers these other tips:

  • A small bite of turkey is okay as long as it’s not on the bone and is well-cooked.
  • Sage is an essential component of most turkey seasonings and dressings, but it may contain small amounts of essential oils and resins that can cause gastrointestinal distress, especially in cats.
  • No cakes, pies or other sweets!
  • Watch the bread dough, too, especially if your pet likes to snatch things off of the kitchen counter. Bread dough can expand in their stomachs, causing them all kinds of problems.

Bottom line, pets don’t celebrate holidays with food the way we do. It’s perfectly fine to keep them on their regular feeding schedule with their regular food.

Mi Blog Hispano: Un Viaje de Mil Millas Comienza Con el Primer Paso

Un Viaje de Mil Millas Comienza Con el Primer Paso“Un viaje de mil millas comienza con el primer paso.” Esta frase es muy común, y quizás la ha escuchado antes. Es una cita dada por un famoso filósofo y poeta de la China llamado Lao-Tse. Con esta cita quiero introducirme a ustedes, amigos queridos, de nuestra tienda de Brookshire’s.

Este es mi primer paso. Mi primer paso hacia una nueva experiencia, una nueva carrera, y una gran oportunidad de trabajar y ayudar a mi bella comunidad hispana.

Mi nombre es Rubi, y soy la nueva coordinadora del mercadeo multicultural para esta gran compañía de Brookshire Grocery Company. Llevo casi cuatro años trabajando para Brookshire’s en otras áreas, pero estoy muy contenta y agradecida de ahora poder trabajar en esta área junto a mi comunidad y mi gente latina. También me presento ante ustedes como la nueva bloguera. Por medio de este blog estaré compartiendo temas de familia, de comida, recetas, hablaremos del balance de vida personal y laboral, de salud, educación, en fin “de todo un poco”. Mi queridísima amiga, Ivette, escribía este blog y ahora ella se dedica a trabajar con niños y niñas ayudándolos a desarrollarse emocionalmente, académicamente, y espiritualmente. Gracias Ivette, por tu gran corazón y por lo que haces con nuestros niños de la comunidad.

Soy originalmente de Tyler, Texas. Aquí me crié y pase toda mi niñez. Mis padres son inmigrantes Mexicanos, de Guerrero y de San Luis Potosí, y me siento extremamente orgullosa de ellos y sus raíces, de las enseñanzas que me dieron, y de la cultura en que me criaron. Así mismo, es mi anhelo inculcarles a mis dos pequeñas hijas (6 y 11 años) las mismas enseñanzas que tuve yo, esperando que algún día ellas también sientan el mismo agradecimiento conmigo.

Cambiando de tema un poco, quiero hacerles saber lo mucho que me encanta la comida Mexicana. Sera porque creciendo, mi madre siempre nos hacía de comer esos deliciosos platillos mexicanos de carne en salsa roja, o en salsa verde, enchiladas, chiles rellenos, pozole, hasta sopas de fideo, arroz, frijoles charros, ¡que delicia! Al llegar de la escuela corríamos hacia la casa y olíamos esas aromas de la mezcla de sazones que mi mama usaba. Nos sentábamos a comer todos. Y la mayoría de veces no solo comíamos mis padres, mis hermanos y yo, también se venían mis primos, mis tíos, y mis tías. Esto era, y sigue siendo, realmente una maravillosa parte de mi cultura hispana, ¡comer juntos y deleitarse entre familia!

Después de recordar eso, siento hambre y estoy feliz de que se acerca mi hora de almuerzo. Quizás me voy a casa de mi mama para ver que platillo rico está cocinando para esta hora, ya que aun con los varios años que han pasado, su comida sigue siendo deliciosa. Bueno, aquí les va una receta de una riquísima salsa que hace mi mama…

Salsa de Chile Guajillo
(Hace como dos tazas y media de salsa)

2 jitomates grandes
4 chiles guajillo
1 diente de ajo, bien picadito
1/4 de cebolla, bien picadita
1/2 taza de agua, o más si desea
Sal para darle sabor

Ase los jitomates y pélelos

Ase los chiles guajillos

Enjuague los chiles guajillos, y retire las semillas y las venas del chile. Meta el chile en la licuadora.

Agregue todos los otros ingredientes a la licuadora. Licuar todo hasta que la textura sea tersa y homogénea. Tomará un color rojo bastante intenso.

Sírvela en tacos, o en tu platillo favorito.

¡Espero que la disfruten!

Shop the Sale: Chicken and Rice Bake

Chicken and Rice BakeWhen I graduated from college and moved away, I didn’t just go across town or a few hours away, I moved from Virginia all the way to Germany.

It was an amazing adventure, but I was pretty homesick, especially at first. One of the things my mom gave me before I left was a recipe box filled with index cards on which she’d painstakingly copied some of my favorite recipes, so I could recreate them on my own. I was a pretty spoiled kid; I’d never had to cook because my mom always did it. The cooking learning-curve was pretty steep, and there were no cooking shows on Armed Forces Network in the early ‘90s.

One of the first recipes I tried was a chicken dish featuring leg quarters, rice, cream of something soup and broccoli. The rice didn’t cook, and it was hard and crunchy. I bought chicken thighs instead of legs (the thigh is part of the leg, right?), and it was pretty much a total disaster.

Years later, I pretty much know what I did wrong, but there are also products like instant rice available to help out.

I also figured out chicken leg quarters, which are a delightful cut featuring tender, juicy parts of the bird. They’re also on sale this week at Brookshire’s, so I figured it would be a good time to reprise this old favorite.

Chicken and Rice Bake

4 chicken leg quarters
1 (4.5 oz) pkg instant long-grain and wild rice
2 cups water
1 (10.75 oz) can condensed cream of chicken soup
1 (8 oz) ctn sour cream
2 cloves garlic, crushed
1 Tbs garlic, minced
1 cup broccoli florets
salt and black pepper, to taste
1 cup cheddar cheese, grated

Preheat oven to 350° F.

Spray a large 9 x 13 baking dish with nonstick cooking spray. Place chicken leg quarters in pan, covering with foil. Bake for 45 minutes.

Combine rice and seasoning packages, salt and pepper, water, soup, sour cream, garlic and broccoli; stir to thoroughly combine.

Remove chicken from oven, and remove chicken to platter. Drain oil and juices from baking pan. Spread the rice mixture in the bottom of the pan; top with cheese then chicken. Bake uncovered for an additional 30 to 45 minutes, or until liquid is absorbed and rice is cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 801, Calories from Fat: 445, Fat: 50 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 1766 mg, Carbohydrates: 37 g, Fiber: 1 g, Sugar: 3 g, Protein: 54 g.

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

Healthy Living: Brussels Sprout Chips

Brussels Sprout ChipsMove over potato and slide over, kale. Brussels sprout chips are the newest fad I’ve seen from Facebook to Instagram and Twitter.

I was as dubious of Brussels sprout chips as I was of kale chips, but I figured that if I didn’t like raw kale but liked the chips, I was already a step ahead of the game since I really like Brussels sprouts.

A member of the cabbage family, Brussels sprouts have a ton of vitamin K and vitamin C. They are high in folate, fiber, protein and potassium. They have high detox and antioxidant properties. Turn these into chips, and you can enjoy a crunchy, healthy snack that’s guilt-free!

Brussels Sprout Chips

15 Brussels sprouts (about 1 lb)
1 1/2 tsp extra virgin olive oil
sea salt, to taste

Heat oven to 350° F. With a small sharp knife, trim bottom of each sprout, releasing the outermost layer of leaves. Pluck leaves off individually and place in a large bowl. Sprinkle with olive oil and a smattering of salt.

Place leaves in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until leaves are lightly browned and crisp.

Serves 4

Nutritional Information: Calories Per Serving: 64, Calories from Fat: 19, Fat: 2 g, Trans Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 28 mg, Potassium: 441 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 3 g, Protein: 4 g.

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

Product Talk: Bigelow Teas

Bigelow TeasIt is a salted caramel tea morning if there ever was one!

It’s drizzly, foggy, overcast, dank and dark, and I couldn’t wait to get to work and brew a cup of Salted Caramel Tea from Bigelow.

Or, maybe it will be Pumpkin Spice or Apple Cider Tea. I’ll decide when I get there; I have a whole stash in a basket in the work kitchen.

Bigelow Teas are comfort in a little bag that blossoms when you steep it in just-under-boiling water (you want your water to actually come to a boil when you make tea, as that helps to oxygenate your water and bring out the full flavor of your tea).

Each Bigelow tea bag is sealed inside a foil bag for optimal freshness, and is made with the freshest of ingredients to give you full flavor and lots of health benefits.

Tea healthy? You betcha. Teas are filled with antioxidants, the kinds of things you need to fight cancer. Tea helps protect against heart disease and high blood pressure. It also gives your brain a boost (maybe I should start having a cup at around 3pm when I start to tank every afternoon).

Best of all, it’s just delicious. Bigelow Teas come in so many varieties that you’re bound to find at least one you love. I just came off of a peach tea kick, which I drank either hot or cold all summer.
Find a great selection at your nearest Brookshire’s.

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Dine In: Blackened Shrimp with Cajun Garlic Butter

Blackened Shrimp with Cajun Garlic ButterFour years of my childhood were spent living in Louisiana while my dad was employed by the public health service, but I never really took to Cajun food until adulthood.

Now, it seems that I can’t get enough.

It bears to mention that Cajun and Creole are very different.

The Cajun people and Cajun foods come from the Acadians and their descendants, largely transplants from French areas of Canada. They have their own foods and distinct dialects.

While a lot of people are guilty of using the terms Cajun and Creole interchangeably, they’ll be the first to point out the differences.

Cajun cuisine focuses on local ingredients and wild game like duck or rabbit, vegetables and grains, as well as fish and shellfish. This shrimp recipe is the perfect blend of Cajun foods and spices!

Blackened Shrimp with Cajun Garlic Butter

Serves 6

For the Shrimp:
1 lemon, juiced (reserve zest for butter)
2 lbs large shrimp
3 Tbs Tony Chachere’s Cajun Seasoning
lemon wedges, for serving (optional)
fresh thyme sprigs, for garnish (optional)

For the Cajun Garlic Butter:
1/2 cup unsalted butter
4 cloves garlic, minced
1 tsp grated lemon zest, finely chopped
1 to 2 tsp Tony Chachere’s Cajun Seasoning
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
splash of Worcestershire sauce

Pour lemon juice into a large bowl. Toss shrimp in lemon juice and let marinate for 10 minutes at most. (Don’t go longer than 10 minutes or the citrus juices will cook the shrimp.) Drain and pat dry.

Sprinkle with Cajun seasoning and toss to coat. Let stand another 10 minutes.

Prepare the butter sauce by melting the butter in a small saucepan with the rest of the ingredients and keep warm until ready to serve.

Preheat the grill to medium heat and skewer the shrimp on metal or wooden skewers that have been soaked for at least 30 minutes. Cook the shrimp about 2 minutes on each side until they are opaque.

Toss with fresh thyme leaves. Serve with Cajun garlic butter and lemon wedges.

Nutritional Information: Calories Per Serving: 262, Calories from Fat: 139, Fat: 15 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 257 mg, Sodium: 389 mg, Potassium: 21 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

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

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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.

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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