share. The Brookshire's Blog

America’s Dessert with a Cherry on top


No dessert could be simpler than the
ice cream sundae–a scoop of ice cream,
a sweet topping, and the ubiquitous whipped cream and cherry at the top.

However, icons are never really that simple,
and, perhaps more than any other dish,
the sundae is an American icon. 

Like people, nations are what they eat. More than any other native dish, the ice cream sundae is an essential reminder of the American genius for invention, passion for indulgence, and reputation for wackiness…it’s as messy and irresistible as democracy itself.     

Source: icecreamsundae.com



Product Talk: Yogurt the Greek way


Greek-style yogurt has really exploded in popularity over the last couple of years, as more brands have hit the market and popular U.S. yogurt makers like Dannon and Yoplait have started making it, too. So what’s the big deal? It’s just yogurt, right? 

Well, yes and no. Like the standard American-style yogurt you probably already eat,  Greek yogurt is a fermented milk-based product. Both types are good sources of probiotics, healthy bacteria which is thought to help the digestive system. 

But Greek yogurt is thicker, creamier, and richer-tasting than most other forms of yogurt, and it can be healthier for you too. 

Greek yogurt is traditionally made by straining regular yogurt. This allows whey and liquid to filter out of the yogurt. So, Greek-style yogurt is not just creamier, it’s also more concentrated than traditional yogurts you may be used to eating. 

Partially because it’s more concentrated, Greek-style yogurts have about two times as much protein as regular yogurt. Some varieties have as much as 20 grams of protein per serving – that’s almost half the recommended daily allowance for an adult woman. It’s also lower in carbohydrates and lactose than other types of yogurt. So, if you’re diabetic, watching your weight, or lactose-sensitive, Greek yogurt may be a better choice for you. 

Many fans, however, like it just for the flavor. You can buy it sweetened with fruit or flavorings, or plain. Some varieties have fat; others don’t. But even if you buy low-fat or no-fat versions, Greek yogurt tastes as rich as sour cream. You can serve it the same way you use regular yogurt – plain or with fruit or granola, blended into a smoothie, or as a dressing for fruit salad. 

But this yogurt’s creaminess also makes it great for baking and cooking, because it doesn’t separate. (Just substitute it for buttermilk or sour cream in recipes.) Or, basically, you can substitute plain Greek-style yogurt for anything you might normally use sour cream for. Use it to top baked potatoes or try it in your favorite dip and salad recipes. Finally, you can even use it as a substitute for mayonnaise; try it instead of mayo in your favorite tuna, chicken or potato salad recipe. 

Look for Greek yogurt, by popular makers Dannon, Yoplait and Athenos, all in the dairy section of your neighborhood Brookshire’s, right next to the traditional yogurt.  



Home sweet home


Eggs and ham! 

Prep Time: 15 minutes   Cook Time: 15 minutes

Serves: 6 

Ingredients:
6 slices of ham
6 eggs
1/4 cup chopped green onions
1/2 cup chopped tomato
1 tsp Food Club Ground Black Pepper
1 Tbs dried rosemary
1/4 cup shredded parmesan cheese
Salt, to taste 

Directions:
Preheat oven to 350º F. Spray a muffin pan with cooking spray. Place a piece of ham into each muffin cup. Ham should make a bowl in muffin cups. Add an egg to each ham bowl. Add chopped green onion, chopped tomato, black pepper, rosemary and parmesan cheese to eggs. Bake eggs 15 to 17 minutes or until eggs are set. Let cups cool slightly before removing from pan to serve. 

Nutritional Information:  Calories Per Serving: 133, Fat: 8 g (3 g Saturated Fat), Cholesterol: 206 mg, Sodium: 519 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 12 g.



What food represents your state?


Berry Rice Pudding 

Prep Time: 15 minutes
Cook Time: 40 minutes

Serves: 6 

Ingredients:
2 cups water
1 cup Full Circle Basmati Brown Rice
1/2 cup Full Circle Fat Free Milk
1/4 cup Food Club Sugar
1 tsp Food Club Ground Cinnamon
1 egg, beaten
1/2 cup blueberries
1 cup chopped strawberries
1/4 cup sliced almonds, toasted 

Directions:
In a saucepan bring water to a boil. Add rice to boiling water, reduce heat, cover, and let rice simmer 25 to 30 minutes. Add milk, sugar, cinnamon and egg to rice; mix well. Let rice cook, covered, for 5 minutes. Stir in berries and almonds; cook for 5 minutes. 

Nutritional Information: Calories Per Serving: 203, Fat: 4 g (1 g Saturated Fat), Cholesterol: 31 mg, Sodium: 23 mg, Carbohydrates: 38 g, Fiber: 3 g, Protein: 5 g 

Alabama – cornbread
Alaska – king crab
Arizona – fly bread
Arkansas – jelly pie
California – grapes
Colorado – Denver omelette
Connecticut – hamburger
Delaware – crab puff
Florida – oranges
Georgia – peaches
Hawaii – pineapple
Idaho – potatoes
Illinois – hot dog
Indiana – popcorn
Iowa – loose meat sandwiches
Kansas – wet barbecue
Kentucky – fried chicken
Louisiana – crawfish
Maine – lobster
Maryland – blue crabs
Massachusetts – clam chowder
Michigan – pastries
Minnesota – fried food on a stick
Mississippi – mud pie
Missouri – toasted ravioli
Montana – Rocky Mountain oysters
Nebraska – corn
Nevada – buffets
New Hampshire – maple syrup
New Jersey – Italian sub
New Mexico – chiles
New York – pizza
North Carolina – dry barbecue
North Dakota – knoephla
Ohio – Cincinatti chili
Oklahoma – fried okra
Oregon – hazelnuts
Pennsylvania – cheesesteaks
Rhode Island – coffee milk
South Carolina – benne wafers
South Dakota – chislic
Tennessee – tomatoes
Texas – barbecue
Utah – green Jell-O
Vermont – Ben & Jerry’s ice cream
Virginia – ham
Washington – apples
West Virginia – ramps
Wisconsin – cheese
Wyoming – buffalo burger 

Source fooducate.com



Family Matters: Blueberry Frozen Yogurt


Blueberry Frozen Yogurt

Serves: 6

Prep Time: 30 minutes, plus chilling       Cook Time: 10 minutes

4 cups fresh blueberries
1 lemon, juiced
2/3 cup Food Club Sugar
1/4 cup Food Club Honey
1/4 tsp Food Club Salt
2 (6 oz) Food Club Light Vanilla Yogurt
1/2 cup Full Circle 2% Milk
1/2 cup Food Club Chopped Walnuts

In a medium saucepan, over medium heat, add blueberries, lemon juice, sugar, honey and salt. Stir until sugar is dissolved. With a potato masher, mash blueberries leaving some whole. Remove blueberry mixture from heat and let cool.

In a large bowl combine blueberries, yogurt and milk; mix well. Cover bowl and refrigerate for 3 hours.

Transfer blueberry yogurt to ice cream maker and add walnuts. Follow manufacturer’s instructions until mixture is creamy.

Nutritional Information:
Calories per Serving: 145, Fat: 3 g (0 g Saturated Fat), Cholesterol: 1 mg, Sodium: 13 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 3 g



Potato Crusted Chicken


Prep Time: 5 mins, Cook Time: 30 mins
Serves: 4

Ingredients: 
3/4 cup Idahoan® Buttery Home-style Mashed Potatoes, dry
1/4 cup grated cheddar cheese
1 tsp dried oregano leaves
1 lb boneless, skinless, chicken breast halves (approx. 4 pieces) 

Directions:
Preheat oven to 400° F. Combine dry Idahoan® Buttery Home-style Mashed Potatoes, grated cheddar cheese and oregano in shallow bowl. Brush chicken breasts on both sides with mayonnaise, then dip into potato mixture to coat well on both sides. 

Place chicken on greased cookie sheet. Bake about 25 minutes or until chicken is golden brown.  

Courtesy of Idahoan®



Southern Comfort Cornbread


Prep Time: 30 minutes
Cook Time: 25 minutes 

Serves: 8 

Ingredients:
1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 tsp Food Club Baking Powder
1/4 tsp Food Club Baking Soda
3/4 tsp Food Club Salt
1/4 cup Food Club Packed Light Brown Sugar
3/4 cup frozen corn, thawed
1 cup Food Club Buttermilk
2 large eggs
1 stick unsalted butter, melted and cooled slightly

Directions:
Preheat oven to 400° F. Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl until combined; set aside. 

In a food processor add brown sugar, thawed corn kernels and buttermilk; pulse until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. 

Using rubber spatula make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet ingredients, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. 

Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. 

Nutritional Information: Calories Per Serving: 303, Fat: 14 g (8 g Saturated Fat), Cholesterol: 84 mg, Sodium: 397 mg, Carbohydrates: 39 g, Fiber: 2 g, Protein: 7 g



Easter Craft ideas


Celebrate earth day and the holiday with fun, renewable and non-toxic, Easter craft ideas!  

Paper Mache glue

Total Time: 15 min
Prep Time: 15 min 

Ingredients:
1cup Food Club All-Purpose Flour
1 cup of water

Directions:
Mix togethe 1 cup of flour with 1/2 cup of water. Stir it thoroughly with a fork or whisk, add the rest of the water until the mixture is the consistency of glue, a bit  runny and not thick like paste. Add more water or flour as necessary. Mix well to remove any lumps. 

If you’re concerned about mold, add 2 tablespoons of salt to inhibit mold growth, and if the smell of this mixture bothers you add a pinch of cinnamon to sweeten the aroma.   

You should be able to store this glue for a few days in a covered bowl or jar in the refrigerator. 

old fashioned milk paint

Total Time: 1 day
Prep Time: 15 min 

Ingredients:
1 quart Food Club Lowfat Milk
1 lemon, juiced

Directions:
Squeeze the juice of a lemon into 1 quart of low-fat milk in a large bowl. Leave it overnight at room temperature to induce curdling. 

Pour the mixture through cheesecloth to separate the solid curds from the liquid whey. Color the mixture with acrylic paints, food coloring or natural dyes. Add your color a little at a time, and stir constantly until you achieve the desired hue.

Adding salt to the mixture will help to inhibit mold growth. 

No matter how you color it, milk paint will spoil quickly, so it should be used as soon as possible. Refrigerating it between uses can extend its usefulness for up to 2 days. It smells sour when you’re applying it, but that will disappear once the paint dries.



In Season


Grilled Asparagus
Prep Time: 15 minutes, plus marinating
Cook Time: 5 minutes
Serves: 4 

Ingredients:
1 lb asparagus, trimmed
2 Tbs Food Club Extra Virgin Olive Oil
2 garlic cloves, minced
1 lemon, juiced
1 tsp salt
1 tsp pepper  

Directions:
Place trimmed asparagus in a large zip-top bag. In a small bowl combine olive oil, minced garlic, lemon juice, salt and pepper. Pour oil mixture over asparagus and marinate as grill is warming up. Place asparagus on grill for 5 minutes; rolling after a minute. Remove asparagus from grill and serve immediately. 

Or… 

Place asparagus in a microwave safe dish. In a small bowl combine olive oil, garlic, lemon juice, salt and pepper. Pour oil mixture over asparagus. Microwave asparagus for 3 minutes or until tender. 

Nutritional Information:  Calories Per Serving: 88, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 584 mg, Carbohydrates: 6 g, Fiber: 3 g, Protein: 3 g. 

Asparagus Roll-ups
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 6 

Ingredients:
1/2 sheet puff pastry|
6 oz mozzarella cheese, cut into 2-inch long slices
18 asparagus spears, trimmed
6 slices turkey bacon 

Directions:
Preheat oven to 400° F. Spray a baking sheet with cooking spray. Roll puff pastry out and cut into 1-inch strips. Wrap puff pastry around cheese and 3 asparagus spears. Wrap turkey bacon around center of puff pastry. Place roll-ups on baking sheet and bake for 10 to 12 minutes. 

Nutritional nformation: Calories Per Serving:  294, Fat: 14 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 343 mg, Carbohydrates: 13 g, Fiber: 2 g, Protein: 13 g.



Strawberry Frosting


Prep Time: 10 minutes
Serves: 12  

Ingredients:
1 (6 oz) Food Club Light Strawberry Yogurt
2 cups Food Club Powdered Sugar
1 tsp Food Club Vanilla Extract 

Directions:
In a large bowl whisk together, with an electric mixer, yogurt and powdered sugar. Stir in vanilla extract. Spread frosting over Tasty Bakery Pound Cake. Top cake with diced strawberries. 

Nutritional Information:  Calories Per Serving: 85, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 7 mg, Carbohydrates: 21 g, Fiber: 0 g, Protein: 0 g



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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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