share. The Brookshire's Blog

Product Talk: Snack Time

Dried SnacksThey were there near the register, calling me like the siren’s song one evening at checkout.

Clear plastic packages of homemade snacks.

There was dried pineapple. Sesame sticks. Snack mix. Dried peas.

And, drum roll please, dried okra.

Holy, beautiful bite of deliciousness, Batman!

While I love all of Brookshire’s Snack Packs, I really, really love the dried okra. I guess they dehydrate it. Or bake it until its crisp. Or both. These little nuggets of happiness are crunchy, crispy and salty, all of my favorite things.

The okra is dried whole, so you can grab a piece just as you would a chip or a cheese puff. I can (and do) eat the whole snack container by myself at one sitting.

There are so many different snack packs at Brookshire’s. If dried okra isn’t your thing, try the dried mango or salty, crunchy peas.

Whatever you choose, you can’t go wrong!

Dine In: Dip for Dinner

Mexi-QuesoA few weeks ago, Paul and I ate at a popular Mexican restaurant in downtown Tyler. During the day, this establishment is packed to overflowing with business people, jurors, politicians and anyone who works downtown.

On a Saturday afternoon it was just about deserted, which was fine with me because I could take a little more time to enjoy the ambience and get some recommendations from our waitress on dishes to try. I must confess, as popular as that restaurant is, I’d never strayed beyond a few menu items. I think it’s because there are so many things to try, I get overwhelmed with the decision.

Paul decided we’d order the Choriqueso.

“What’s that?” I wanted to know.

Turns out it’s exactly what it sounds like: chorizo and cheese.

On the menu it says, “Mexi-sausage and mozzarella.” Oh really? Most queso dips I’d tried didn’t have mozzarella in them, especially at a Mexican food restaurant. I wondered what else was in it.

Nothing. Nothing else was in it. The waitress brought us a bowl of browned, spicy Chorizo sausage mixed with melted mozzarella cheese. It was served with chips.

Oh my goodness, it was delicious.

One recent Friday night, we decided to make our version of the dip, which you had to eat really, really, really quickly or the mozzarella cheese got stringy. We married the American version of queso with the restaurant’s concept and ended up with the best of both worlds.

Oh, and we ate it for dinner.


1 lb chorizo links, removed from the casings
1 16-oz box Velveeta, cubed
1 10-oz can Rotel tomatoes with green chilies

Brown sausage in a large skillet. Drain well. Pat with paper towels to remove excess fat.
Place into a slow cooker with cubed cheese and undrained can of tomatoes.

Cook on low until cheese melts. Serve with chips or tortillas.

Nutritional information: Calories: 285, Calories from Fat: 203, Fat: 23 g (10 g Saturated Fat), Cholesterol: 60 mg, Sodium: 1079 mg, Potassium: 192 mg, Carbohydrates: 6 g, Sugar: 3 g, Protein: 16 g.

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

Family Matters: Back-To-School Time Savers

Busy Day Italian-Style Rump RoastIt’s back-to-school time, and we all know how busy school nights can be! With so much to do during the day, from getting kids up in the mornings and making the PTO meeting, to running them to soccer and dance after school, it’s easy to forget about making healthy meals—at least until it’s dinnertime!

For a lot of parents this can be an overwhelming time of the year. We send our kids off to school expecting them to keep up with all their classes and not lose any of their school supplies. Yet as we head to the kitchen to figure out what’s for dinner tonight, we begin to feel inadequate, unorganized and so wish we had a meal-planner genie!

As an out-of-the-home working Mom, I have found a few tricks that help me maintain sanity while putting a delicious meal on the table most nights of the week. For our family, mealtime is a wonderful time to sit down together, relax and talk about the day’s events.

Make a big pot of homemade soup, double the recipe of a casserole or lasagna and freeze half of it for a later evening when you have no time.

Prepare entrees you can mix together the night before, store in the refrigerator and then transfer to the oven right before dinnertime.

This has got to be the easiest way to have dinner ready the minute you walk in the door! There are hundreds of slow cooker recipes online to suit your family from chicken and beef recipes to appetizers and soups. Did you know you could even bake breads and desserts using a slow cooker?

One of my family’s favorite meals is a roast cooked in the slow cooker. With a boneless rump roast and your slow cooker handy, this meal is almost a no-brainer.

Busy Day Italian-Style Rump Roast
Servings: 8
Preparation Time: 10 minutes
Cook Time: 8 hours

3 lbs boneless beef rump roast, well-trimmed
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 package McCormick Slow Cookers Savory Pot Roast Seasoning
1 cup red wine or water

Place beef and vegetables in slow cooker. Mix seasoning mix and water until blended. Pour over beef and vegetables. Cover. Cook 8 hours on low or 4 hours on high. Remove roast and vegetables to serving platter. Stir sauce before serving.

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Mi Blog Hispano: Disfrutando la Vida

Disfrutando la VidaYa se terminaron las vacaciones y este año me tocó compartir con familia y amistades a las que no veía desde hace mucho tiempo. Para mí este tiempo de reencuentro, descanso y paseo fue realmente importante porque cuando regrese sentí que estaba recargada de energías positivas, de cariño y lista para soñar y planear próximas aventuras.

Estos tiempos cuando nos salimos de lo cotidiano y cuando hacemos lo que nos gusta y nos rodeamos de cosas queridas, son las oportunidades que nos inspiran y nos llenan el espíritu. En las vacaciones podemos leer, escuchar música, ver paisajes, dormir, en fin, hacer todo eso que nos encanta y que regularmente dejamos a un lado por falta de tiempo.

Durante las vacaciones estrechamos lazos con nuestra familia cercana si tenemos la bendición de compartir este tiempo con ellas. La vida está construida de momentos y recuerdos y las vacaciones son esas oportunidades. Hoy quiero inspirarlos a comenzar a planear sus vacaciones del próximo año, a incluirlas dentro de sus planes si es que aún no están y ya verán como eso los ayudará a vivir con la ilusión hasta que llegue el día. ¡Es importante sacar espacios, fines de semanas, tardes y dedicarlos a disfrutar la vida!

Shop the Sale: Taco-Stuffed Baguette

Taco-Stuffed BaguetteMy younger son, Luke, has been all into cooking this summer. He wants to help in the kitchen every time I make a meal, and he’s mastered several dishes on his own (like his breakfast scrambled eggs or omelet) over the past few months as well.

While I LOVE cooking with him, he makes me nervous. He wants to wield my chef’s knife like Jet Tila and that makes me uneasy. So far (knocking on wood), so good; no injuries reported in our kitchen!

Last night we watched Food Network together and played along with the shows, describing what we’d make if we were in the contestants’ place. Luckily, Luke doesn’t have free reign of the kitchen (Laffy Taffy Cheesecake, anyone?), but he is a pretty creative cook.

We were eating dinner one night recently and he said something like, “Wouldn’t tacos be good with bread instead of shells?” I whole-heartedly agreed. Pretty much anything is better with bread.

We found this recipe on Pinterest together and he made it recently. It doesn’t require any sharp knives, and he loved scooping out the bread (and eating it) along the way. You could also make croutons or breadcrumbs with the bread you take out of the middle of the loaf.

Angus ground chuck is on sale this week at Brookshire’s, so we made a double batch for big appetites!

Taco-Stuffed Baguette

12 oz Angus ground chuck
1 (4.5) oz can chopped green chilies
1 (1 oz) package taco seasoning mix (or make your own)
½ cup salsa
8 oz cream cheese, room temperature
¼ cup fresh cilantro, chopped
1 cup shredded Mexican blend cheese
½ cup shredded Mozzarella cheese
1 20-inch bakery baguette, fully-cooked
3 Tbsp butter, melted
1 Tbsp garlic, minced
Sea salt, to taste

Preheat oven to 350 F.

Brown Angus ground chuck in a heavy skillet (we love cast iron) over medium high heat. Stir in taco seasoning and mix well. Drain grease and return the seasoned ground beef to the skillet.

Stir in green chilies and salsa.

In a large bowl, combine cream cheese, meat mixture, cilantro and both types of cheeses. Stir well to mix thoroughly.

Using a long serrated bread knife, slice the heels off both ends of the bread. Cut bread in half or into quarters for easy handling. Scoop out the soft, middle part of the bread, leaving about a ½-inch shell in tact.

Carefully fill each section of bread with the cream cheese mixture, being careful not to tear the shell of the bread.

In a small bowl, combine melted butter, garlic and sea salt.

Place bread on a large piece of heavy duty foil and brush with the butter mixture. Wrap completely. Place foil-wrapped bread in the oven and bake for approximately 20 minutes until inside is fully melted and the bread is browned.

Cut into more slices and serve immediately.

Nutritional information: Calories Per Serving: 351, Calories from Fat: 259, Fat: 29 g (16 g Saturated Fat), Cholesterol: 94 mg, Sodium: 737 mg, Carbohydrates: 7 g, Sugar: 2 g, Protein: 16 g

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

Healthy Living: Make-Ahead Snacks and Meals

Make-Ahead Snacks and MealsMy friend, Anthony, has been on an amazing healthy eating journey.

He has a job where his weight is closely scrutinized, and he’ll be the first to tell you that a love of Raising Cane’s chicken was not good for his figure.

So, he set about to eat healthier and make a lifelong change. He started exercising and lifting weights, and he prepares most of his meals and snacks in advance. That way, he has something ready and doesn’t resort to fast-food chicken.

He posts a lot of his ideas on Facebook, and I studied one of the posts lately to get some ideas for myself.

Some ideas for healthy, make-ahead meals and snacks include:

  • Overnight oatmeal.
  • Freezer breakfast sandwiches (whole-grain English muffins, egg whites, Canadian bacon)
  • Breakfast bowls (egg whites, black beans, baby spinach)
  • Sliced apples with a cup of natural peanut butter
  • Sliced pears with a wedge of Laughing Cow cheese
  • Tuna in a baby pita pocket
  • 1/2 cup of granola with dried cranberries
  • String cheese with 1/2 cup grapes
  • Zucchini crisps
  • Mason jar salads
  • Prepared stir-fry bags – slice up meats and veggies; store in serving-size bags (separately) and stir-fry when you get home

Product Talk: Rotisserie Chicken

Buffalo Chicken Salad with Brookshire's Rotisserie ChickenThis could be my favorite product in Brookshire’s, seriously.

The steam table with beautiful, golden rotisserie chickens is somewhere near your deli and meat counter in your local Brookshire’s. Mine is conveniently located near the checkouts and main doors, so as you’re either standing in line or dashing into the store at 5:30pm that heavenly smell of slow-roasted poultry envelops your senses.

You can do ANYTHING with a rotisserie chicken, I’m telling you. I’ve eaten them as is. I’ve used them for filling in enchiladas and empanadas, in a pasta dish and in soup.

Last week, I used one in a Buffalo Chicken Salad. Rotisserie chickens, which are cooked right in the store and set out all through the day for maximum freshness, come in either traditional or lemon pepper flavors. Both are superb.

Buffalo Chicken Salad

1 rotisserie chicken, meat shredded
4 oz cream cheese, softened
4 ribs celery, finely chopped
1/2 cup sour cream
4 Tbs buffalo sauce or hot sauce
1/4 cup bleu cheese, crumbled
salt and pepper, to taste

Whip softened cream cheese with an electric mixer. Add salt, pepper, sour cream and hot sauce; blend well. Add bleu cheese, celery and chicken; stir gently. Refrigerate 2 hours or until flavors blend, but is still spreadable. Serve on a sandwich or on crackers.

Nutritional Information: Calories Per Serving: 270, Calories from Fat: 136, Fat: 15 g, Trans Fat: 0 g (9 g Saturated Fat), Cholesterol: 105 mg, Sodium: 217 mg, Potassium: 283 mg, Carbohydrates: 2 g

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

Dine In: Cajun Chicken and Rice

Cajun Chicken and RiceThe other night at dinner, I asked my guys what was ONE food they could eat for the rest of their lives.

Curt was non-committal. After all, he’s 13 and it’s no longer cool to play Mom’s games at the dinner table.

Luke didn’t hesitate.

“Rice!” he declared.


I mean, I like rice as much as the next person, but he waxed poetic about rice for several minutes.

A few days later, we went out to a Mexican restaurant. I told him he could ask for a double serving of rice instead of beans.

He ate his double rice, my rice and would have eaten his brother’s rice if I hadn’t put the kibosh on that, due to the fact his brother had a heinous summer cold (Luke caught it anyway).

While he’ll eat other forms of rice, his favorite is plain, old white rice.

However, there’s only so much of that I can take and am willing to serve. The best part of it is that if a dish contains rice, Luke is pretty much guaranteed to eat it!

Cajun Chicken and Rice
Serves 4

1 cup uncooked rice
2 cups water or chicken broth
1 lb boneless, skinless chicken breasts
1 Tbs Cajun or Creole seasoning
2 Tbs olive oil
4 cups diced onions and bell peppers
1 (10 oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup cheddar cheese, shredded
Louisiana Hot Sauce, for serving

Combine rice and water (or broth) in a saucepan. Bring to a boil, then cover. Reduce heat to low, and simmer for about 14 minutes. Remove from heat and set aside, leaving the cover alone. (This is always the mistake I make with rice. Don’t. Touch. The. Lid.)

Cut the chicken into bite-sized pieces, and season with a Cajun or Creole seasoning like Tony Chachere’s. Add half of the olive oil to a large pot and set heat to medium-high. When the oil shimmers, add the chicken without overcrowding the pan. Brown on one side, about 2 to 3 minutes, and then brown on the other side. Remove chicken to a plate to rest.

Add the remaining olive oil to the pan; increase heat to high. When the oil is hot, add the onions, bell peppers and more seasoning; sauté until the vegetables become soft and browned.

Add the tomatoes, and then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well-combined. Add the cheese if desired and stir well to combine.

Serve with Louisiana Hot Sauce.

Nutritional Information: Calories Per Serving: 610, Calories from Fat: 227, Fat: 25.3 g (9.4 g Saturated Fat), Cholesterol: 131 mg, Sodium: 495 mg, Potassium: 662 mg, Carbohydrates: 48.3 g, Fiber: 3.4 g, Sugar: 6.3 g, Protein: 44.8 g

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

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Family Matters: Getting a Pet-icure

Getting a Pet-icureMy 95-pound hunka hunka burning love, a.k.a my dog Astro, pretty much has one trick.

“Gimme paw,” we say, and he presents us with one massive doggie paw.

Whether or not he’s recently had a nail trim is the difference between the trick being cute and sweet or nearly lethal.

There are lots of good reasons to trim a dog’s nails. Dogs’ nails are constantly growing, just like those of humans. They don’t always wear them down walking on floors or concrete, either. Sometimes you have to take matters into your own paws, ‘er hands, that is. Left to their own devices, a pup’s nails could grow so long that they curl into your pet’s foot pads.


A good rule of thumb to follow is to trim your pet’s nails when they touch the floor when they are standing still. You’ll probably hear that little click, click, click before you see them.

To prepare him for a trim, hold his paws several times a day. He should be comfortable doing this because he’ll sense affection. Keep your attitude upbeat and give him a treat after the trim. You might want to enlist someone else the dog loves if you have a big pooch. When we trim Astro’s nails, I sit with him, hold his collar and talk puppy talk to him while Paul does the trimming.

Don’t trim them too short. Look at your pooch’s paws before you start, and you’ll notice that part of the nail is white and part is clearer. Stay away from the inner white part! That could hurt him and make him bleed.

There are a variety of tools you can use to trim your pal’s nails, but simple nail clippers should work just fine.

When you’re done, praise your doggie and get him a treat!

Shop the Sale: Bacon Beef Sushi

Bacon Beef SushiI have this magnificent practical joke working in my mind, and I hope Paul isn’t reading this right now.

I want to announce to him that we’re having homemade sushi for dinner.

I would love to see his face.

Paul wouldn’t want to be within 10 feet of sushi, at least not the traditional kind. He’d put on a brave face because he’s sweet and polite like that, but he’d probably offer to go pick up some barbecue or something.

Sushi purists will readily decry this recipe, but it certainly would be a fun play on sushi for the meat-lovin’ man. COOKED meat, at that.

I’m going to play this prank this week when Brookshire’s Thick Bacon is on sale. I might even make two because I know the boys would love it as well.

Bacon Beef “Sushi”

1 lb Brookshire’s Thick Bacon
1 lb lean ground beef
2 tsp black pepper
2 tsp seasoned salt
3 pieces mozzarella string cheese
1 cup barbecue sauce
French fried onions, optional

Cut a large piece of parchment paper.

Lay strips of bacon side-to-side, touching, on top of the parchment paper to form a square.

Spread lean ground beef on top of bacon to cover it. Layer should be thin. Sprinkle with pepper and seasoned salt.

Place three sticks of string cheese, end-to-end, along one edge of the meat. Starting at that end, use parchment paper to roll meat into a sushi log.

Press together. Use toothpicks to hold the “sushi roll” together, if necessary.

Heat grill to medium. Place sushi roll on grill. Grill about 1 minute on each side, turning twice. Baste with barbecue sauce. Grill another minute on each side. Repeat with sauce and grill time.

Grill until cooked through, about 3 minutes more.

Remove from grill. Roll into crushed French fried onions, if desired. Slice into sushi slices; serve immediately.

Nutritional Information: Calories Per Serving: 654, Calories from Fat: 351, Fat: 39 g, Trans Fat: 0 g (14 g Saturated Fat), Cholesterol: 158 mg, Sodium: 2855 mg, Potassium: 827 mg, Carbohydrates: 17 g, Sugar: 11 g, Protein: 55 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.

Mi Blog Hispano

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